Ingredients
Equipment
Method
- Heat olive oil in a large saucepan or Dutch oven over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and sliced mushrooms. Cook until mushrooms are browned, about 5-7 minutes.
- Stir in the Arborio rice and cook for 1 minute, stirring constantly, until the edges of the grains look translucent.
- If using, pour in the white wine and stir until it is completely absorbed.
- Add one ladleful of warm vegetable broth to the rice and stir until it is absorbed. Continue adding broth, one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding the next. This process will take about 20-25 minutes, or until the rice is creamy and al dente.
- Remove from heat. Stir in the grated Parmesan cheese, butter, and chopped parsley.
- Season with salt and black pepper to taste.
- Serve immediately.
Notes
For a richer flavor, you can use mushroom broth instead of vegetable broth. You can also add other vegetables like peas or spinach in the last few minutes of cooking.