Creamy mushroom risotto 

Are you searching for a comforting and indulgent meal to enjoy this evening? Look no further than this delectable Creamy Mushroom Risotto recipe. Bursting with rich flavors and creamy textures, it’s sure to become a favorite in your dinner rotation. 

Ingredients: 

• 9 oz Arborio rice 
• 2 pint vegetable stock 
• 8 oz chestnut mushrooms, sliced 
• 1 onion, finely chopped 
• 2 garlic cloves, minced 
• 4 fl oz dry white wine 
• 2 oz Parmesan cheese, grated 
• 2 oz unsalted butter 
• 2 tablespoons olive oil 
• Salt and pepper to taste 
• Fresh parsley, chopped (for garnish) 

  Instructions: 

• Prepare the stock: Heat the vegetable stock in a saucepan and keep it warm over low heat. 
• Sauté the mushrooms: In a large frying pan, heat one tablespoon of olive oil over medium heat. Add the sliced mushrooms and sauté until golden brown and tender. Remove the mushrooms from the pan and set them aside. 
• Cook the onions and garlic: In the same pan, add another tablespoon of olive oil and sauté the chopped onion and minced garlic until softened and translucent. 
• Toast the rice: Add the Arborio rice to the pan with the onions and garlic. Cook for a few minutes, stirring constantly, until the rice is lightly toasted. 
• Deglaze with wine: Pour in the dry white wine and stir until it has been absorbed by the rice. 

• Start adding stock: Begin adding the warm vegetable stock to the rice mixture, one ladleful at a time, stirring continuously. Allow each ladleful of stock to be absorbed before adding the next. Continue this process until the rice is cooked al dente, about 18-20 minutes.