Creamy Mushroom Risotto

1.Warm the broth in a saucepan over low heat and keep it simmering.

2.Heat the olive oil in a large, heavy-bottomed pan or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.

3.Add the minced garlic and sliced mushrooms to the pan. Cook, stirring occasionally, until the mushrooms have released their liquid and started to brown, about 8-10 minutes.

4.Stir in the Arborio rice and cook for 1-2 minutes, stirring constantly, until the grains are lightly toasted and translucent around the edges.

5.Pour in the white wine and stir until it has been completely absorbed by the rice.

6.Begin adding the simmering broth, one ladleful at a time, stirring constantly until each addition of liquid is almost fully absorbed before adding the next. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente (cooked through but still firm to the bite).

7.Remove the pan from the heat. Stir in the butter and grated Parmesan cheese until the risotto is smooth and creamy.

8.Season with salt and freshly ground black pepper to taste. Stir in most of the chopped fresh parsley.

9.Serve immediately, garnished with extra Parmesan cheese and the remaining parsley.