Mushroom Risotto with Parsley

Prepare your ingredients: finely chop the yellow onion and garlic, slice the mushrooms, and chop the parsley. Heat the vegetable broth in a separate pot and keep it warm over low heat.

In a large skillet or pot over medium heat, warm the olive oil and 1 tablespoon of butter. Add the chopped onion and sauté until translucent, about 3-5 minutes. Add the garlic and cook for another 1 minute until fragrant. Then, add the sliced mushrooms and sauté for about 5-7 minutes until softened and lightly browned.

Add the Arborio rice to the skillet and toast for 1-2 minutes until the edges of the grains become translucent. Pour in the dry white wine and stir until it has completely evaporated, about 2-3 minutes.

Begin adding the hot broth to the rice, one ladleful at a time. Stir constantly and wait until each addition of broth is fully absorbed before adding the next. Repeat this process for about 18-20 minutes, until the rice is creamy but still slightly firm to the bite (al dente).

Once the risotto is cooked, remove it from the heat. Stir in the remaining 3 tablespoons of butter and the grated Parmesan cheese. Season with salt and freshly ground black pepper to taste. Finally, stir in half of the chopped parsley. Serve immediately, garnished with the remaining parsley and a sprinkle of extra Parmesan.