# What You'll 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 ounces 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)
# How To Make It:
01 - Heat olive oil in a large saucepan over medium heat. Add finely chopped onion and cook, stirring frequently, until soft and translucent, about 3 minutes.
02 - Incorporate minced garlic and cook for 1 minute. If using mushrooms, add sliced mushrooms and sauté until golden and their moisture has evaporated, approximately 5 minutes.
03 - Stir in Arborio rice, cooking and stirring for 2 minutes until grains are well-coated and slightly translucent at the edges.
04 - Pour in dry white wine while stirring constantly. Continue cooking until the wine is fully absorbed.
05 - Add warm broth one ladleful (approximately 1/2 cup) at a time, stirring gently and allowing each addition to be mostly absorbed before adding the next. Maintain this process until rice is creamy and al dente, about 18 to 22 minutes.
06 - Remove from heat, then stir in unsalted butter and grated Parmesan cheese until melted and combined. Season with salt and freshly ground black pepper to taste.
07 - Optionally garnish with chopped fresh parsley. Serve immediately to enjoy optimal creaminess.
