# What You'll Need:
→ Rice
01 - 1 1/2 cups Arborio rice
→ Vegetables & Aromatics
02 - 2 tablespoons olive oil
03 - 1 small onion, finely chopped
04 - 2 garlic cloves, minced
05 - 9 ounces cremini or button mushrooms, sliced (optional)
→ Liquids
06 - 5 cups warm vegetable or chicken broth
07 - 1/2 cup dry white wine
→ Finishing
08 - 3 tablespoons unsalted butter
09 - 2/3 cup freshly grated Parmesan cheese (optional)
10 - Salt and freshly ground black pepper, to taste
11 - 2 tablespoons chopped fresh parsley (optional)
# How to Make It:
01 - Heat olive oil in a large saucepan over medium heat. Add the chopped onion and cook until translucent, about 3 minutes.
02 - Stir in minced garlic and cook for 1 minute. If using mushrooms, add them now and sauté until golden and moisture evaporates, approximately 5 minutes.
03 - Add Arborio rice to the pan, stirring continuously for 2 minutes until the grains are well-coated and slightly translucent around the edges.
04 - Pour in the dry white wine, stirring constantly until the wine is fully absorbed by the rice.
05 - Add warm broth one ladle at a time (about 1/2 cup), stirring gently and allowing nearly complete absorption before adding the next. Continue until rice is creamy and al dente, about 18 to 22 minutes.
06 - Remove from heat. Stir in unsalted butter and Parmesan cheese until melted, creating a creamy texture. Season with salt and freshly ground black pepper to taste.
07 - Sprinkle chopped fresh parsley over the risotto if desired. Serve immediately for best texture and flavor.
