Risotto The Creamy Delight of Northern Italy

Instructions

• Heat olive oil in a pan and sauté onions until soft.
• Add garlic and mushrooms, cooking until tender.
• Stir in Arborio rice and toast for 1-2 minutes.
• Pour in white wine (if using) and let it absorb.
• Gradually add warm broth, one ladle at a time, stirring continuously until absorbed.
• Repeat until the rice is creamy and tender.
• Stir in butter, Parmesan cheese, salt, and pepper.
• Garnish with fresh parsley and serve hot.