# What You'll Need:
→ Rice
01 - 1 1/2 cups Arborio rice
→ Vegetables & Aromatics
02 - 2 tablespoons olive oil
03 - 1 small onion, finely chopped
04 - 2 garlic cloves, minced
05 - 9 ounces cremini or button mushrooms, sliced (optional)
→ Liquids
06 - 5 cups vegetable or chicken broth, kept warm
07 - 1/2 cup dry white wine
→ Finishing
08 - 3 tablespoons unsalted butter
09 - 2/3 cup freshly grated Parmesan cheese (optional)
10 - Salt and freshly ground black pepper, to taste
11 - 2 tablespoons chopped fresh parsley (optional)
# How-To Steps:
01 - Heat olive oil in a large saucepan over medium heat. Add the finely chopped onion and cook, stirring occasionally, until soft and translucent, about 3 minutes.
02 - Incorporate the minced garlic and cook for 1 minute. If using mushrooms, add them now and sauté until golden and moisture evaporates, approximately 5 minutes.
03 - Stir in the Arborio rice and cook for 2 minutes, stirring continuously to coat the grains and slightly translucenize the edges.
04 - Pour in the dry white wine, stirring constantly until fully absorbed by the rice.
05 - Add warm broth one ladleful (approximately 1/2 cup) at a time, stirring gently and allowing most liquid to absorb before adding the next. Continue this process for 18 to 22 minutes until the rice is creamy and tender yet al dente.
06 - Remove the pan from heat. Stir in unsalted butter and grated Parmesan cheese until melted and the mixture is creamy. Season with salt and freshly ground black pepper to taste.
07 - Optionally sprinkle chopped fresh parsley over the risotto and serve immediately.
