Risotto

Instructions

1. In a large saucepan, heat 1 tablespoon of butter and the olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
2. If using mushrooms, add them to the pan and sauté until they release their moisture and become golden brown, about 5-7 minutes.
3. Add the Arborio rice to the pan and stir for 2-3 minutes until the edges of the rice become translucent.
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 to be absorbed before adding the next. This process should take about 18-20 minutes.
6. Once the rice is creamy and al dente, remove the pan from heat and stir in the remaining butter and Parmesan cheese until well combined.
7. Season with salt and freshly ground black pepper to taste.
8. Garnish with chopped parsley before serving.