Creamy Mushroom Risotto with Fresh Parsley and Parmesan

A rich and creamy mushroom risotto, perfectly cooked with Arborio rice, sautéed mushrooms, and finished with fresh parsley and grated Parmesan for a comforting and elegant meal.

Steps

1. Heat the olive oil in a medium saucepan over medium heat. Add the shallot and garlic, sauté until translucent, about 2 minutes. 2. Add the sliced mushrooms and cook until they release their moisture and become tender, about 5 minutes. 3. Stir in the Arborio rice and cook for 2 minutes, coating the rice in the oil and mushrooms. 4. Pour in the white wine (if using) and stir until it is mostly absorbed. 5. Begin adding the warm broth one ladle at a time, stirring continuously. Wait until the liquid is almost fully absorbed before adding the next ladle. 6. Continue this process for about 18-20 minutes, until the rice is creamy and al dente. 7. Remove from heat and stir in the butter and grated Parmesan cheese until melted and smooth. 8. Season with salt and pepper to taste. 9. Serve immediately, garnished with finely chopped fresh parsley and extra Parmesan on top.

50g Arborio rice 150g fresh mushrooms, sliced 1 small shallot, finely chopped 1 garlic clove, minced 500ml vegetable or chicken broth, kept warm 30ml dry white wine (optional) 20g unsalted butter 30g grated Parmesan cheese 1 tbsp olive oil Fresh parsley, finely chopped (1 tbsp) Salt and freshly ground black pepper to taste