Creamy and flavorful wild mushroom risotto

This wild mushroom risotto recipe is a comforting and satisfying dish that is perfect for a cozy night in. The creamy texture of the risotto paired with the earthy flavors of the wild mushrooms creates a delicious and hearty meal that will impress your guests.

Ingredients

• 1 cup Arborio rice
• 4 cups chicken or vegetable broth
• 1/2 cup white wine
• 1 cup mixed wild mushrooms (such as shiitake, oyster, and chanterelle), sliced
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 2 tbsp butter
• Salt and pepper to taste
• Fresh parsley for garnish

Directions

1. In a saucepan, heat the broth over low heat.
2. In a separate large saucepan, melt the butter over medium heat. Add the onion and garlic and sauté until translucent.
3. Add the Arborio rice to the saucepan and stir to coat with the butter. Cook for 2-3 minutes until the rice starts to turn golden.
4. Pour in the white wine and cook until it is absorbed by the rice.
5. Begin adding the warm broth to the rice, one ladleful at a time, stirring constantly until each ladleful is absorbed before adding more. Continue this process until the rice is creamy and cooked through, about 20-25 minutes.
6. In a separate pan, sauté the mixed wild mushrooms until they are golden and tender.
7. Once the risotto is cooked, stir in the grated Parmesan cheese and sautéed mushrooms. Season with salt and pepper to taste.
8. Serve the wild mushroom risotto hot, garnished with fresh parsley.

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