Creamy Mushroom Risotto

 "Ingredients:

- 1 cup Arborio rice

- 4 cups chicken or vegetable broth

- 1/2 cup white wine

- 1 small onion, finely chopped

- 2 cloves garlic, minced

- 8 oz mushrooms, sliced

- 1/2 cup grated Parmesan cheese

- 2 tbsp butter

- 2 tbsp olive oil

- Salt and pepper to taste

- Fresh parsley, chopped (for garnish)

Instructions:

1. In a medium saucepan, heat the chicken or vegetable broth over low heat.

2. In a separate large skillet, heat the olive oil and butter over medium heat.

3. Add the onions and garlic to the skillet and cook until softened, about 5 minutes.

4. Add the mushrooms to the skillet and cook until they release their liquid and are browned, about 5-7 minutes.

5. Add the Arborio rice to the skillet and toast for 2-3 minutes.

6. Pour in the white wine and cook until it is absorbed by the rice.

7. Begin adding the warm broth to the skillet, one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding more.

8. Continue this process until the rice is creamy and cooked to al dente, about 20-25 minutes.

9. Stir in the Parmesan cheese and season with salt and pepper.

10. Serve the creamy mushroom risotto hot, garnished with fresh parsley. Enjoy!"

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