This mushroom risotto recipe is a creamy and comforting dish. In a large saucepan or Dutch oven, heat 2 tablespoons of butter over medium heat. Add 1/2 cup chopped onion and cook until softened, about 3 minutes. Add 1 cup of Arborio rice and stir to coat in the butter. Add 1/2 cup of white wine and cook until the liquid is absorbed. Add 4 cups of chicken or vegetable broth, 1/2 cup at a time, stirring constantly and waiting for each addition to be absorbed before adding more. After the last addition of broth, stir in 1 cup of sliced mushrooms and cook for 5-7 minutes, or until the mushrooms are tender and the rice is creamy. Stir in 1/2 cup of grated Parmesan cheese and serve.
