Creamy Mushroom Risotto

Indulge in this rich and comforting creamy mushroom risotto, perfect for a cozy night in. The earthy flavors of mushrooms combined with creamy Arborio rice make this dish a true delight.

Steps

1. In a saucepan, heat the chicken or vegetable broth and keep it warm on low heat. 2. In a separate pan, sauté the onions and garlic in olive oil until translucent. 3. Add the Arborio rice to the pan and toast for 1-2 minutes. 4. Deglaze the pan with white wine and let it cook off. 5. Begin adding the warm broth a ladle at a time, stirring frequently until the rice absorbs the liquid. 6. Add the sliced mushrooms halfway through the cooking process. 7. Once the rice is cooked to al dente, stir in the Parmesan cheese and heavy cream. 8. Season with salt and pepper to taste. 9. Serve hot and garnish with additional Parmesan cheese if desired.

1/2 cup Arborio rice 1 cup chicken or vegetable broth 1/4 cup white wine 1/2 cup sliced mushrooms 1/4 cup grated Parmesan cheese 1/4 cup heavy cream 1/2 small onion, finely chopped 1 clove garlic, minced 2 tbsp olive oil Salt and pepper to taste