Creamy Mushroom Risotto

This Creamy Mushroom Risotto combines the rich, velvety texture of heavy cream with earthy mushrooms and fragrant herbs, creating a comforting dish that celebrates traditional Italian cuisine with a modern twist. Perfectly creamy and satisfying, it's an ideal option for a cozy dinner or special occasion.

Ingredients:

• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 cup mushrooms, sliced (such as cremini or shiitake)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 tablespoon butter
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a saucepan, heat the vegetable broth over medium-low heat and keep it warm.
2. In a large skillet, heat olive oil and butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic and sliced mushrooms to the skillet. Cook until the mushrooms are softened and golden, about 5-7 minutes.
4. Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to absorb the flavors.
5. Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is almost fully absorbed before adding the next ladle. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.
6. Once the rice is cooked, stir in the heavy cream and grated Parmesan cheese. Season with salt and pepper to taste.
7. Remove from heat, garnish with fresh parsley, and serve immediately.