Wild Mushroom Risotto

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 pound wild mushrooms, sliced
• 1 cup Arborio rice
• 4 cups chicken or vegetable broth
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley

Instructions:

1. In a large saucepan, heat the olive oil over medium heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Stir in the mushrooms and cook until they begin to release their liquid, about 5 minutes.
4. Add the Arborio rice and stir to coat the grains with oil.
5. Add the broth, one cup at a time, stirring constantly and allowing the rice to absorb the broth before adding more.
6. Cook for about 20 minutes, or until the rice is tender and creamy.
7. Remove from heat and stir in the Parmesan cheese, salt, and pepper.
8. Garnish with chopped parsley before serving.