# What You Need:
→ Rice
01 - 1 1/2 cups Arborio rice
→ Vegetables & Aromatics
02 - 2 tablespoons olive oil
03 - 1 small onion, finely chopped
04 - 2 garlic cloves, minced
05 - 9 oz cremini or button mushrooms, sliced (optional)
→ Liquids
06 - 5 cups warm vegetable or chicken broth
07 - 1/2 cup dry white wine
→ Finishing
08 - 3 tablespoons unsalted butter
09 - 2/3 cup freshly grated Parmesan cheese (optional)
10 - Salt, to taste
11 - Freshly ground black pepper, to taste
12 - 2 tablespoons chopped fresh parsley (optional)
# Steps:
01 - Heat olive oil in a large saucepan over medium heat. Add finely chopped onion and cook until soft and translucent, approximately 3 minutes.
02 - Stir in minced garlic and cook for 1 minute. If using mushrooms, add sliced mushrooms and sauté until golden and moisture evaporates, about 5 minutes.
03 - Incorporate Arborio rice, stirring continuously for 2 minutes until grains are coated and edges appear slightly translucent.
04 - Pour in dry white wine while stirring constantly. Continue cooking until the wine is fully absorbed by the rice.
05 - Ladle warm broth, approximately 1/2 cup at a time, into the rice mixture. Stir gently and allow each addition to be mostly absorbed before adding the next. Repeat until rice is creamy and al dente, about 18 to 22 minutes.
06 - Remove from heat. Stir in unsalted butter and grated Parmesan cheese until melted and creamy. Adjust seasoning with salt and freshly ground black pepper to taste.
07 - Optionally sprinkle chopped fresh parsley over the dish and serve immediately.
