# What You'll Need:
→ Mushrooms & Aromatics
01 - 2 tablespoons olive oil
02 - 1 tablespoon unsalted butter
03 - 1 small onion, finely chopped
04 - 2 garlic cloves, minced
05 - 12 ounces cremini or mixed mushrooms, sliced
→ Rice & Liquids
06 - 1 1/2 cups arborio rice
07 - 1/2 cup dry white wine
08 - 5 cups vegetable broth, kept warm
→ Creaminess & Flavor
09 - 1/2 cup freshly grated Parmesan cheese
10 - 2 tablespoons unsalted butter
11 - Salt and freshly ground black pepper, to taste
12 - 2 tablespoons chopped fresh parsley (optional)
13 - Truffle oil (optional, for drizzling)
# Method:
01 - Heat olive oil and 1 tablespoon butter in a large sauté pan over medium heat. Add the finely chopped onion and cook for 5 to 6 minutes until softened and translucent.
02 - Incorporate minced garlic and sliced mushrooms. Sauté for 7 to 8 minutes until mushrooms are golden and moisture has evaporated. Season with salt and pepper. Reserve a portion of mushrooms for garnish, if desired.
03 - Add arborio rice to the pan; stir for 1 to 2 minutes until grains are lightly toasted and coated with oil.
04 - Pour in dry white wine and stir continuously until the wine is fully absorbed by the rice.
05 - Begin adding warm vegetable broth one ladleful at a time, stirring constantly. Allow each addition to be almost fully absorbed before adding more. Continue this procedure for 20 to 25 minutes until rice is al dente and the mixture becomes creamy.
06 - Remove pan from heat. Incorporate freshly grated Parmesan cheese and remaining butter. Adjust seasoning with additional salt and pepper as needed.
07 - Let the risotto sit for 2 minutes. Serve topped with reserved mushrooms, chopped parsley, and a light drizzle of truffle oil if desired.
