Mushroom Risotto

This mushroom risotto is creamy, rich, and deeply savoury. The key is patience — stirring allows the rice to release its starch for that signature creaminess.

Ingredients

• 1 1/2 cups arborio rice
• 300 g mushrooms, sliced
• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups warm vegetable broth
• 1/2 cup white wine (optional)
• 1/2 cup grated Parmesan
• 2 tbsp butter
• Salt and pepper

Instructions

1. Sauté mushrooms until golden. Set aside.
2. In the same pot, sauté onion and garlic. Add rice and toast 2 min.
3. Add wine if using. Stir until absorbed.
4. Add broth one ladle at a time, stirring constantly, until rice is creamy and tender (about 20 min).
5. Stir in mushrooms, Parmesan, and butter. Season. Serve.