Classic Mushroom Risotto

• 3.5dl arborio rice
• 1.18l vegetable broth
• 2.5dl white wine
• 225g cremini mushrooms, sliced
• yellow onion, finely diced
• 2 garlic cloves, minced
• 60ml butter
• 1dl parmesan cheese, grated
• 15ml olive oil

Directions

1. Mark step 1 done
   1

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

2. Mark step 2 done
   2

   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.

3. Mark step 3 done
   3

   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.

4. Mark step 4 done
   4

   Pour in the white wine and stir until fully absorbed.

5. Mark step 5 done
   5

   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.

6. Mark step 6 done
   6

   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.