A delightful twist on the classic risotto, featuring earthy mushrooms and a touch of white wine for a rich and creamy dish.
Peel and finely chop the onion.
Chop the onion finely to ensure it cooks evenly and blends well with the rice.
Clean and slice the mushrooms.
Use a damp cloth to clean the mushrooms instead of washing them to prevent them from becoming soggy.
In a saucepan, melt the butter over medium heat.
Use medium heat to avoid browning the butter too quickly.
Add the chopped onion and cook until soft and translucent.
Stir frequently to prevent the onion from browning.
Add the sliced mushrooms and cook until they release their moisture and start to brown.
Cook until the mushrooms are golden for the best flavor.
Add the Arborio rice and cook, stirring, for 2-3 minutes.
Toasting the rice enhances its nutty flavor.
Pour in the white wine and stir until absorbed.
Let the wine fully absorb to enhance the flavor.
Gradually add the chicken broth, one ladle at a time, stirring constantly until absorbed before adding the next.
Stirring constantly helps release the rice's starch, creating a creamy texture.
Once the rice is tender and creamy, stir in the grated Parmesan cheese.
Add the cheese off the heat to prevent it from clumping.
Season with salt and pepper to taste and serve immediately.
Serve the risotto hot for the best texture and flavor.
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