Creamy Mushroom Risotto

Heat the vegetable broth in a saucepan and keep it warm over low heat.

In a large skillet, melt 1 tablespoon of butter over medium heat. Add the sliced mushrooms and cook until they release their moisture and become golden brown, about 8-10 minutes. Remove from skillet and set aside.

In the same skillet, melt the remaining butter. Add the finely chopped onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute.

Add the Arborio rice to the skillet and stir to coat with butter. Cook for 2 minutes until the rice becomes slightly translucent around the edges.

Pour in the white wine and stir until it's mostly absorbed by the rice.

Begin adding the warm broth, one ladle at a time, stirring constantly until each addition is absorbed before adding more. This process takes about 18-20 minutes.

When the rice is creamy and al dente, stir in the cooked mushrooms, grated Parmesan cheese, and chopped parsley. Season with salt and pepper to taste.

Remove from heat and let rest for 2 minutes. Serve immediately with additional Parmesan cheese if desired.