Mushroom Risotto

Ingredients

• 1 onion, finely chopped
• 2 garlic cloves, minced
• 4 cups vegetable stock
• Fresh chopped parsley for garnish
• 2 cups Arborio rice
• 3 tbsp La Favorita Oil
• Salt and pepper to taste
• 1 cup dry white wine
• 1/2 cup grated Parmesan cheese

Directions

1. In a pot, heat the vegetable stock and keep it warm over low heat.
2. In a large skillet, heat the La Favorita Oil over medium heat.
3. Add the onion and the garlic, and cook until golden.
4. Add the mushrooms and cook until golden and they have released their liquid.
5. Add the Arborio rice to the skillet and stir so it's coated with the La Favorita Oil and the mushroom juices.
6. Pour in the white wine and cook until it has fully absorbed.
7. Start adding the hot vegetable stock, one cup at a time, stirring constantly and waiting for it to absorb before adding more.
8. Keep going until the rice is cooked al dente and the risotto is creamy — this takes about 20-25 minutes.
9. Take it off the heat and add the grated Parmesan. Mix well.
10. Adjust the seasoning with salt and pepper if needed.
11. Serve the risotto hot, sprinkled with fresh chopped parsley as a garnish.