Creamy Mushroom Risotto

There's something incredibly comforting about a rich, creamy risotto, and this mushroom version is one of my absolute favorites. I used to think risotto was a daunting dish, reserved only for fancy restaurants, but I quickly learned that it's surprisingly simple to master at home. This recipe proves that you don't need to be a gourmet chef to create a truly impressive meal; home cooks and starter cooks alike should not be intimidated by the process, as it's mostly about patience and a little stirring. The earthy mushrooms paired with the luxurious Arborio rice make for a hearty and satisfying dinner that's perfect for any night of the week.

Ingredients

• 1 tablespoon olive oil
• 2 tablespoons unsalted butter, divided
• 8 ounces cremini mushrooms, sliced
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 ½ cups Arborio rice
• ½ cup dry white wine (like Pinot Grigio or Sauvignon Blanc), optional
• 5-6 cups hot vegetable broth
• ½ cup grated Parmesan cheese, plus more for serving
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped, for garnish

Instructions

1. Heat olive oil and 1 tablespoon of butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the sliced mushrooms and cook, stirring occasionally, until they are golden brown and have released their liquid, about 5-7 minutes. Remove mushrooms from the pot and set aside.
2. Add the remaining 1 tablespoon of butter to the pot. Add the chopped onion and cook until softened and translucent, about 3-5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Add the Arborio rice to the pot and stir constantly for 1-2 minutes, toasting the grains until the edges become translucent but the center is still opaque.
4. If using, pour in the white wine and stir until it has almost completely evaporated, about 2-3 minutes. This adds a wonderful depth of flavor.
5. Begin adding the hot vegetable broth, one ladleful (about ½ cup) at a time, stirring continuously with a wooden spoon. Wait for each addition of broth to be almost completely absorbed by the rice before adding the next ladleful.
6. Continue this process for about 20-25 minutes, or until the rice is al dente – tender but still with a slight chew in the center. You may not need all 6 cups of broth, or you might need a little more; the risotto should be creamy and slightly fluid.
7. Stir in the cooked mushrooms and grated Parmesan cheese. Season with salt and freshly ground black pepper to taste.
8. Remove from heat and let the risotto rest for a minute or two before serving. Garnish with fresh chopped parsley and extra Parmesan cheese, if desired. Serve immediately.