Ingredients
1 ½ cups Arborio rice
1 pound mushrooms, sliced (such as Cremini, Shiitake, or Button mushrooms)
1 small onion, finely chopped
4 cloves garlic, minced
1 cup dry white wine
4 cups vegetable broth
1 cup grated Parmesan cheese
2 tbsp olive oil
2 tbsp butter
Salt to taste
Pepper to taste
2 tbsp chopped fresh parsley (optional)
¼ cup heavy cream (optional)
Directions
1. Heat the vegetable broth in a saucepan over low heat and keep it warm.
2. In a large pan, heat the olive oil over medium heat.
3. Add the chopped onion and cook until it becomes translucent, about 5 minutes.
4. Add the minced garlic and cook for another minute.
5. Add the sliced mushrooms to the pan. Cook until they are tender and have released their moisture, about 5-7 minutes.
6. Add the Arborio rice to the pan and stir to coat the rice with the oil and juices from the mushrooms.
7. Pour in the white wine and cook, stirring constantly, until the wine is almost completely absorbed by the rice.
8. Begin adding the vegetable broth, one ladleful at a time, stirring frequently. Wait until each ladleful is absorbed before adding the next.
9. Continue this process until the rice is creamy and cooked through, about 18-20 minutes.
10. Stir in the butter, grated Parmesan cheese, salt, and pepper to taste.
11. If using, add the heavy cream and stir until well combined.
12. Remove from heat and let it sit for a few minutes.
13. Garnish with chopped fresh parsley if desired.
14. Serve immediately.