One Pot Mushroom Risotto

Instructions

1. Heat the stock in a saucepan over medium heat until steaming. Reduce the heat to low and keep it warm.
2. In a large pan, heat the olive oil over medium heat. Add the chopped onion and cook until it is translucent, about 4 minutes. Stir frequently to avoid burning the onion.
3. Add the minced garlic and cook for another minute, stirring constantly.
4. Add the Arborio rice to the pan, stirring well to coat each grain in oil. Cook for 2-3 minutes until the rice is slightly toasted.
5. Pour in the white wine and stir until it has been absorbed by the rice.
6. Begin adding the warm stock, one ladleful (or about 1/2 cup) at a time, stirring occasionally. Wait until each addition is absorbed before adding more. This process will take about 20-25 minutes. Tip: Stirring constantly helps release the rice’s starch, resulting in a creamier risotto.
7. Meanwhile, in a separate pan, sauté the sliced mushrooms over medium heat until they are golden brown and tender, about 5-7 minutes. Set aside.
8. Once the rice is cooked through and creamy, stir in the sautéed mushrooms, Parmesan cheese, and butter. Season with salt and pepper to taste.
9. Remove from heat and let the risotto sit for a minute. If desired, garnish with chopped parsley before serving warm.