Ingredients:

• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 4 cups chicken or vegetable broth, kept warm
• 1 cup assorted mushrooms (cremini, shiitake, oyster), sliced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup Parmesan cheese, grated
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• Salt and black pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Sauté Mushrooms: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Sauté mushrooms until golden brown. Remove from the skillet and set aside.
2. Sauté Onions and Garlic: In the same skillet, add another tablespoon of olive oil. Sauté the chopped onion until translucent, then add minced garlic and cook until fragrant.
3. Cook Arborio Rice: Add Arborio rice to the skillet and cook, stirring, until the rice is lightly toasted. Pour in the white wine and cook until it's mostly absorbed.
4. Add Broth: Begin adding the warm broth, one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding more. Continue until the rice is creamy and cooked to al dente texture.
5. Finish and Season: Stir in the sautéed mushrooms, Parmesan cheese, and butter. Season with salt and black pepper to taste.
6. Garnish and Serve: Garnish with fresh parsley and serve the Mushroom Risotto immediately, ensuring a creamy and comforting dish.
7. Enjoy: Savor the rich and velvety goodness of Mushroom Risotto, appreciating the harmonious blend of flavors with each delightful bite.