Mushroom risotto

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
2. Stir in the minced garlic and sliced mushrooms. Cook until the mushrooms are browned and have released their moisture, about 7-10 minutes.
3. Add the Arborio rice to the skillet, stirring to coat the grains with oil. Toast the rice for about 2 minutes.
4. Pour in the white wine and cook, stirring constantly, until the wine is fully absorbed by the rice.
5. Begin adding the warm broth, one ladle at a time, stirring frequently. Allow each addition of broth to be absorbed before adding the next. Continue until the rice is creamy and cooked to al dente, about 18-20 minutes.
6. Remove the skillet from heat and stir in the Parmesan cheese and butter. Season with salt and freshly ground black pepper to taste.
7. Garnish with fresh parsley before serving.