Ingredients:
- 7 oz porcini mushrooms (forest mushrooms)
- 1 cup Arborio rice (or other risotto rice)
- 1 garlic clove, minced
- Fresh parsley, chopped
- 1/2 cup grated Parmesan cheese
- 4 cups vegetable broth (kept warm)
- 3 tbsp butter
- 3–4 tbsp olive oil
Instructions:
Clean the mushrooms and cut them into bite-sized pieces.
Heat olive oil in a pan over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Add the mushrooms and cook until they soften and release their aroma.
Stir in the rice and cook for 1–2 minutes, making sure it is well coated with oil and flavors.
Add 1/2 cup of warm vegetable broth and cook over medium heat, stirring often. When the liquid is absorbed, continue adding broth gradually, about 1/2 cup at a time, stirring and allowing it to absorb before adding more.
Cook until the rice is creamy and al dente, about 18–20 minutes total.
Remove from heat and stir in butter and Parmesan cheese until creamy and rich.
Finish with chopped fresh parsley before serving.
