Risotto ai Funghi

🔥 Prep

• Slice the 200 g mushrooms into thin slices.
• Finely chop the 1 onion.
• Measure out 2 cups Arborio rice, 4 cups vegetable broth, 0.5 cup grated Parmesan cheese, and 2 tbsp butter.

🔥 Cook

• 1. Heat 1 tbsp butter in a large saucepan over medium heat until melted.
• 2. Add the chopped onion and sauté for 3 minutes until translucent.
• 3. Add the sliced mushrooms and cook for 5 minutes until they release moisture and start to brown.
• 4. Stir in the 2 cups Arborio rice and toast for 2 minutes, coating the grains with butter and oil.
• 5. Begin adding the vegetable broth, 1/2 cup at a time, stirring constantly; wait until each addition is mostly absorbed before adding the next, continuing this process for about 18-20 minutes total or until the rice is creamy and al dente.
• 6. When the rice is nearly done, stir in the remaining 1 tbsp butter and the 0.5 cup Parmesan cheese; mix until melted and the risotto is glossy.
• 7. Remove from heat, cover, and let rest for 2 minutes to allow flavors to meld.

🔥 Serve

• Spoon the risotto into warm shallow bowls.
• Garnish with an extra sprinkle of Parmesan and a drizzle of melted butter if desired.
• Pair with a simple green salad dressed with lemon vinaigrette and a glass of crisp white wine.