# What You'll Need:
→ Rice
01 - 1 1/2 cups Arborio rice
→ Mushrooms
02 - 12 oz cremini or button mushrooms, sliced
03 - 1 tbsp olive oil
04 - 1 tbsp unsalted butter
→ Aromatics
05 - 1 medium yellow onion, finely chopped
06 - 2 cloves garlic, minced
→ Liquids
07 - 4 cups vegetable broth, kept warm
08 - 1/2 cup dry white wine
→ Dairy
09 - 1/2 cup grated Parmesan cheese, plus extra for serving
10 - 2 tbsp unsalted butter
→ Seasonings
11 - 1/2 tsp salt, or to taste
12 - 1/4 tsp black pepper, or to taste
13 - 2 tbsp chopped fresh parsley (optional, for garnish)
# How-To Steps:
01 - Heat olive oil and 1 tablespoon butter in a large skillet over medium heat. Add sliced mushrooms and sauté until golden and any liquid evaporates, about 6 to 8 minutes. Remove from pan and set aside.
02 - In the same skillet, add chopped onion and cook until translucent, approximately 3 minutes. Add minced garlic and cook for an additional minute.
03 - Add Arborio rice to the skillet and cook while stirring until the edges turn translucent, about 2 minutes.
04 - Pour in dry white wine and stir until mostly absorbed by the rice.
05 - Gradually add warm vegetable broth one ladleful at a time, stirring frequently. Wait until most liquid is absorbed before adding the next. Continue this process until rice is creamy and al dente, about 18 to 20 minutes.
06 - Stir in the sautéed mushrooms, 2 tablespoons butter, and grated Parmesan cheese. Season with salt and black pepper. Cook for 2 more minutes then remove from heat.
07 - Serve immediately, garnished with extra Parmesan cheese and chopped fresh parsley if desired.
