Mushroom Risotto with Parmesan Cheese
Ingredients
Mushroom Risotto with Parmesan Cheese
- 2.5 cup Arborio Rice
- 10 tbsp Butter
- 5 tbsp Olive Oil
- 2.5 count Onion (finely chopped)
- 5 clove Garlic (minced)
- 750 g Mushrooms (sliced)
- 2.5 cup White Wine
- 10 cup Vegetable Broth
- count Parmesan Cheese (grated, for serving)
Instructions
- Sauté the Onions and Garlic — In a large saucepan, heat the butter and olive oil over medium heat. Add the onion and garlic, sauté until fragrant.
- Cook the Mushrooms — Add the mushrooms and cook until they release their juices and start to brown.
- Toast the Arborio Rice — Stir in the Arborio rice and cook for a minute until lightly toasted.
- Add the Wine — Pour in the white wine and cook until it is absorbed by the rice.
- Add the Broth — Gradually add the vegetable broth, a ladleful at a time, stirring constantly until the rice is creamy and tender.
- Stir in Parmesan Cheese — Remove from heat and stir in Parmesan cheese. Season with salt and pepper as needed.