Creamy Mushroom Risotto

• 1.5 cups arborio rice
• 400g mixed mushrooms, sliced
• 1 liter hot vegetable broth
• 1/2 cup dry white wine
• 1/2 cup grated parmesan cheese

Instructions

1. 1

   Gather and prepare all ingredients as specified in the ingredient list.

2. 2

   Sauté mushrooms in butter until browned, remove from pot.

3. 3

   In the same pot, toast the arborio rice for 2-3 minutes, stirring constantly until lightly golden.

4. 4

   Pour in the white wine and stir continuously until the wine is completely absorbed by the rice.

5. 5

   Add hot vegetable broth one ladle at a time, stirring constantly and waiting for each addition to be absorbed before adding more.

6. 6

   Continue adding broth and stirring for about 20-25 minutes until rice is creamy and al dente.

7. 7

   Stir in the reserved mushrooms and grated parmesan cheese until well combined.

8. 8

   Serve the risotto immediately while hot and creamy, garnished with additional parmesan if desired.