Cooking Instructions:

In a saucepan, heat the vegetable or chicken broth over low heat, keeping it warm but not boiling. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

Stir in the minced garlic and sliced mushrooms, cooking until the mushrooms are tender and browned, about 5-7 minutes. Season with salt and pepper to taste, then remove half of the mushroom mixture from the skillet and set aside for garnish.

Add the Arborio rice to the skillet and toast it for 1-2 minutes, stirring frequently until the rice is slightly translucent around the edges. Pour in the dry white wine and cook until it's mostly absorbed by the rice.

Begin adding the warm broth, one ladle at a time, stirring constantly. Wait until the liquid is nearly absorbed before adding the next ladle of broth. Continue this process for about 18-20 minutes, or until the rice is al dente and creamy.

Once the risotto is cooked, remove it from the heat and stir in the butter and grated Parmesan cheese until fully melted and combined. Adjust seasoning with salt and pepper as needed. Serve the risotto immediately, garnished with the reserved mushroom mixture and chopped parsley.

Extra Tips:

For an added depth of flavor, consider incorporating fresh herbs like thyme or rosemary during the cooking process. You can also experiment with different types of cheese, such as goat cheese or feta, for a unique twist on the classic recipe.

Remember to serve the risotto right away since it can thicken as it cools. Enjoy your delicious homemade creamy mushroom risotto!