Italian Risotto with Mushrooms

Steps

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1. 1
   Prepare all ingredients. Heat 2 tablespoons of olive oil in a pot, then add the ¼ cup chopped onion and sliced mushrooms.
   ▶ ≈0:09
2. 2
   Keep stirring the mushrooms frequently. Add a pinch of salt, black pepper, and parsley. They are done when they release their liquid and it evaporates.
   ▶ ≈1:15
3. 3
   Once the mushrooms are cooked, set them aside. In the same pot, add 4 tablespoons of olive oil and sauté the minced garlic and ½ cup onion until fragrant.
   ▶ ≈4:18
4. 4
   Add the 2 cups of Arborio rice and stir constantly to allow the grains to toast slightly and develop a light color.
   ▶ ≈5:46
5. 5
   Pour in the 1 cup of white wine and keep stirring until the wine is completely absorbed by the rice.
   ▶ ≈7:41
6. 6
   Begin adding the warm chicken broth one cup at a time, waiting for the liquid to be absorbed before adding more. Stir constantly throughout this process.
   ▶ ≈9:32
7. 7
   When the rice begins to develop a creamy consistency and the grains still have a slight bite, add the cooked mushrooms back into the pot.
   ▶ ≈13:28
8. 8
   If the risotto looks too dry, add a bit more broth. Taste and adjust the salt as needed.
   ▶ ≈15:45
9. 9
   Remove from heat, add the 4 tablespoons of butter and 1 cup of grated Pecorino Romano cheese. Stir to achieve a smooth, creamy consistency.
   ▶ ≈17:27
10. 10
    Plate the risotto and optionally garnish with additional mushrooms and cheese. Serve and enjoy with a fork.
    ▶ ≈18:41