Classic Risotto ai Funghi

1.Heat the vegetable or chicken broth in a saucepan and keep it at a gentle simmer over low heat.

2.In a large, heavy-bottomed pot or Dutch oven, heat the olive oil and butter over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

3.Add the sliced mushrooms to the pot and cook, stirring occasionally, until they release their liquid and start to brown, about 5-8 minutes.

4.Stir in the Arborio rice, ensuring every grain is coated with the oil and mushroom mixture. Cook for 1-2 minutes, stirring constantly, until the edges of the rice grains become translucent.

5.Pour in the white wine and stir continuously until it is completely absorbed by the rice. This deglazes the pan and adds depth of flavor.

6.Begin adding the warm broth, one ladleful at a time, stirring constantly. Wait until each ladleful of broth is almost completely absorbed by the rice before adding the next. This process should take about 18-25 minutes. Continue until the rice is creamy and al dente (cooked through but still firm to the bite). You may not need all of the broth.

7.Once the risotto reaches the desired consistency, remove it from the heat. Stir in the grated Parmesan cheese and chopped fresh parsley. Season with salt and freshly ground black pepper to taste.

8.Let the risotto rest for 2-3 minutes, covered, before serving. This allows the flavors to meld and the risotto to become even creamier.

9.Serve immediately, garnished with extra Parmesan cheese and a sprinkle of fresh parsley, if desired.