Mushroom and Parmesan Risotto

Ingredients:

250 g Arborio rice (or Carnaroli)

200 g mushrooms (button mushrooms, porcini mushrooms, or forest mix), sliced ​​

1 small onion, finely chopped

2 cloves garlic, minced

3 tbsp olive oil or butter

750 ml (3 cups) vegetable or chicken stock, warm

60 g grated Parmesan cheese

2 tbsp fresh parsley, chopped

Salt and pepper, to taste

Instructions:

Prepare the Mushrooms:

In a large skillet, heat 1 tbsp olive oil or butter.

Sauté the mushrooms over medium heat until golden brown and their water has evaporated (about 5-7 minutes). Season with a pinch of salt and pepper. Remove and set aside.

Make the Sofrito:

In the same skillet, add another tablespoon of olive oil or butter. Sauté the onion and garlic until translucent (2-3 minutes).

Cook the Rice:

Add the rice to the skillet and toss well to coat each grain with oil. Cook for 2-3 minutes, until the rice becomes slightly translucent.

Stir in the Stock:

Add a ladleful of hot stock to the rice and stir gently. When the liquid is almost absorbed, add another ladleful of stock. Repeat this process, adding a ladleful at a time, for about 18-20 minutes, until the rice is tender and creamy.

Add the Mushrooms and Parmesan:

Stir in the cooked mushrooms, grated Parmesan, and chopped parsley. Stir gently to combine. Adjust seasoning with salt and pepper if necessary.

Serve:

Serve warm, garnished with extra Parmesan shavings and some fresh parsley for a finishing touch. Enjoy this creamy and comforting risotto!

Prep Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Servings: 4