Mushroom Risotto

Ingredients:
– 200g Arborio rice
– 30g olive oil or butter
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 200g mushrooms (any kind), sliced
– 120ml white wine (optional)
– 1l chicken broth (keep warm)
– 30g grated Parmesan cheese (optional)
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)

Instructions:
1. Heat the olive oil or butter in a large pan over medium heat. Add the onion and garlic, and sauté until softened (about 3-4 minutes).
2. Add the sliced mushrooms and cook for 5-6 minutes, until they release their moisture and become tender.
3. Stir in the Arborio rice and cook for another 2 minutes, letting it absorb the flavors.
4. Pour in the white wine (if using) and stir until it evaporates.
5. Gradually add the warm chicken broth, one ladle at a time, stirring constantly. Wait until the liquid is mostly absorbed before adding the next ladle of broth.
6. Continue adding broth and stirring until the rice is tender but still has a slight bite (about 18-20 minutes).
7. Stir in Parmesan (if using) and season with salt and pepper to taste.
8. Garnish with fresh parsley and serve!

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