A delightful twist on the classic risotto, featuring a creamy texture and a burst of fresh herb flavors.
Heat the vegetable broth in a saucepan over low heat to keep it warm.
Keeping the broth warm helps maintain the cooking temperature of the risotto.
In a large pan, melt one tablespoon of butter and sauté the mushrooms until they release their moisture and turn golden.
Using a mix of mushrooms adds depth to the flavor.
Remove the mushrooms from the pan and set them aside.
Keep the mushrooms warm to maintain their texture.
In the same pan, melt the remaining butter and sauté the shallots until translucent.
Cooking the shallots gently prevents them from burning.
Add the arborio rice to the pan and stir to coat it with the butter, toasting it lightly.
Toasting the rice enhances its nutty flavor.
Pour in the white wine and stir until it is absorbed by the rice.
The wine adds acidity, balancing the richness of the dish.
Add the warm broth to the rice, one ladle at a time, stirring continuously until each addition is absorbed.
Stirring continuously releases the starch from the rice, creating a creamy texture.
Once the rice is tender and creamy, stir in the cooked mushrooms, parmesan cheese, and parsley.
Adding the cheese off the heat prevents it from clumping.
Season with salt and freshly ground black pepper to taste.
Taste the risotto before seasoning to avoid over-salting.
Serve the risotto warm, garnished with additional parsley if desired.
Serving immediately ensures the risotto retains its creamy consistency.
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