Creamy Mushroom Risotto

1. Heat the vegetable broth in a pot and keep it warm on low heat.

2. In a large skillet, heat olive oil and sauté the mushrooms until browned; set aside.

3. Add butter to the same skillet and cook the shallot and garlic until fragrant.

4. Stir in the Arborio rice, cooking for 1-2 minutes until lightly toasted.

5. Deglaze the pan with white wine, stirring until the liquid is absorbed.

6. Begin adding the warm broth one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding more.

7. After 20-25 minutes, when the rice is creamy and tender, stir in the sautéed mushrooms, Parmesan, salt, and pepper.

8. Remove from heat and let sit for a minute before serving.

9. Garnish with fresh parsley and additional Parmesan if desired.

Use a mix of mushrooms for a deeper, more complex flavor.

Stirring frequently is key to achieving the creamy texture of risotto.

For a non-vegetarian option, substitute chicken broth for vegetable broth.

Serve with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.