Classic Mushroom Risotto

In a large saucepan, heat the vegetable broth over medium heat until simmering, then keep it warm on low.

In a separate large pot or Dutch oven, melt 2 tablespoons of butter with a drizzle of oil over medium-high heat. Add the mushrooms and sauté until browned and tender, about 5-7 minutes. Remove mushrooms from the pot and set aside.

In the same pot, melt the remaining butter. Add the onion and cook until translucent, about 3-4 minutes. Add the garlic and arborio rice, stirring for 1-2 minutes until the edges of the rice are translucent.

Pour in the white wine and stir until fully absorbed.

Add the warm broth one ladle at a time, stirring frequently. Wait until each ladle of broth is nearly absorbed before adding the next. Continue until the rice is tender but still has a slight bite (al dente), about 18-20 minutes.

Stir the cooked mushrooms back into the risotto. Remove from heat and stir in the parmesan cheese. Season with salt and pepper to taste and serve immediately.