Making risotto is a wonderfully reflective process for me. Standing at the stove, slowly stirring, it gives me time to think and unwind, culminating in a creamy, satisfying dish.
Mushroom Risotto
Ingredients
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 4 cups warm vegetable broth
- 1 cup sliced mushrooms
- 1/4 cup grated Parmesan cheese
- 2 tbsp butter
- Fresh parsley for garnish
Steps
- Heat olive oil in a large pot. Sauté onion until translucent. Add mushrooms and cook until softened.
- Add rice and stir for 1 minute until edges are transparent.
- Pour in white wine and stir until completely absorbed.
- Add broth, one ladle at a time, stirring constantly until almost absorbed before adding the next. Continue until rice is creamy and al dente (about 20-25 minutes).
- Remove from heat, stir in Parmesan cheese and butter. Serve immediately, garnished with parsley.