Rustic Wild Mushroom Risotto

Ingredients

• 1 cup arborio rice
• 4 cups chicken or vegetable broth
• 1/2 cup dry white wine
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 lb assorted wild mushrooms, sliced
• 1/2 cup grated Parmesan cheese
• 2 tbsp butter
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. In a large saucepan, heat the broth over low heat.
2. In a separate large skillet, melt the butter and sauté the onion and garlic until translucent.
3. Add the rice to the skillet and toast for a few minutes.
4. Pour in the wine and cook until absorbed.
5. Begin adding the warm broth, one ladle at a time, stirring frequently until each addition is absorbed before adding more.
6. In another skillet, sauté the mushrooms until golden brown.
7. Once the rice is creamy and cooked to al dente, stir in the sautéed mushrooms, Parmesan cheese, and season with salt and pepper.
8. Serve hot, garnished with fresh parsley.