# Components:
→ Mushrooms & Aromatics
01 - 2 tablespoons olive oil
02 - 1 tablespoon unsalted butter
03 - 1 small onion, finely chopped
04 - 2 garlic cloves, minced
05 - 12 ounces cremini or mixed mushrooms, sliced
→ Rice & Liquids
06 - 1 1/2 cups arborio rice
07 - 1/2 cup dry white wine
08 - 5 cups vegetable broth, kept warm
→ Creaminess & Flavor
09 - 1/2 cup freshly grated Parmesan cheese
10 - 2 tablespoons butter
11 - Salt, to taste
12 - Freshly ground black pepper, to taste
13 - 2 tablespoons chopped fresh parsley (optional)
14 - Truffle oil, for drizzling (optional)
# Directions:
01 - Heat olive oil and 1 tablespoon butter in a large sauté pan over medium heat. Add the onion and cook for 5 to 6 minutes until soft and translucent.
02 - Add minced garlic and sliced mushrooms. Sauté for 7 to 8 minutes until mushrooms are golden and their liquid has evaporated. Season with salt and pepper. Reserve a portion of mushrooms for garnish, if desired.
03 - Stir in arborio rice and cook for 1 to 2 minutes, stirring continuously, until the grains are lightly toasted and coated with fat.
04 - Pour in the white wine and stir until fully absorbed by the rice.
05 - Add warm vegetable broth one ladleful at a time, stirring constantly. Allow each addition to absorb before adding the next. Continue for 20 to 25 minutes, until rice is al dente and the mixture is creamy.
06 - Remove from heat. Stir in freshly grated Parmesan cheese and the remaining 2 tablespoons butter. Adjust seasoning with salt and pepper to taste.
07 - Allow to rest for 2 minutes before serving. Top with reserved mushrooms, parsley, and a drizzle of truffle oil if using.
