Mushroom Risotto alla Milanese

Instructions

1. 1

   Heat broth in a saucepan and keep warm over low heat throughout cooking process.

2. 2

   In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium-high heat. Add mushrooms and cook for 8-10 minutes until golden brown and moisture evaporates. Season with salt and pepper, then set aside.

3. 3

   In a heavy-bottomed pan, heat remaining olive oil and 1 tablespoon butter over medium heat. Add diced onion and cook for 3-4 minutes until translucent.

4. 4

   Add minced garlic and cook for 30 seconds until fragrant. Add Arborio rice and stir for 2 minutes until grains are lightly toasted and coated with oil.

5. 5

   Pour in white wine (if using) and stir until absorbed. Begin adding warm broth one ladle at a time, stirring constantly until each addition is absorbed before adding more.

6. 6

   Continue adding broth and stirring for 18-20 minutes until rice is creamy and al dente. Stir in cooked mushrooms during the last 5 minutes of cooking.

7. 7

   Remove from heat and stir in remaining 2 tablespoons butter, grated Parmesan cheese, and fresh parsley. Season with salt and pepper to taste.

8. 8

   Serve immediately in warm bowls, topped with additional Parmesan cheese if desired.