# What You Need:
→ Rice
01 - 1 1/2 cups Arborio rice
→ Vegetables & Aromatics
02 - 2 tablespoons olive oil
03 - 1 small onion, finely chopped
04 - 2 garlic cloves, minced
05 - 9 oz cremini or button mushrooms, sliced (optional)
→ Liquids
06 - 5 cups warm vegetable or chicken broth
07 - 1/2 cup dry white wine
→ Finishing
08 - 3 tablespoons unsalted butter
09 - 2/3 cup freshly grated Parmesan cheese (optional)
10 - Salt and freshly ground black pepper, to taste
11 - 2 tablespoons chopped fresh parsley (optional)
# Directions:
01 - Heat olive oil in a large saucepan over medium heat. Add the chopped onion and sauté until soft and translucent, about 3 minutes.
02 - Incorporate minced garlic and cook for 1 minute. If using mushrooms, add them now and sauté until golden and moisture evaporates, about 5 minutes.
03 - Stir in Arborio rice and cook, stirring frequently, for 2 minutes until grains are well-coated and edges appear translucent.
04 - Pour in the white wine while stirring constantly and cook until fully absorbed by the rice.
05 - Add warm broth one ladle (approximately 1/2 cup) at a time, stirring gently and allowing each addition to be mostly absorbed before adding the next. Continue until rice is creamy and al dente, roughly 18 to 22 minutes.
06 - Remove from heat and stir in unsalted butter and Parmesan cheese until melted and creamy. Season with salt and freshly ground black pepper to taste.
07 - Optionally sprinkle chopped fresh parsley over the risotto and serve immediately.
