Creamy Parmesan & Mushroom Risotto

This creamy mushroom risotto is pure comfort food. The slow cooking process releases the starch from the Arborio rice, creating a naturally rich texture without heavy cream.

1. Bring the vegetable broth to a simmer in a separate pot and keep it warm.
2. In a large heavy-bottomed pot, melt butter over medium heat. Add diced onions and cook until translucent. Add sliced mushrooms and cook until browned and tender.
3. Add the Arborio rice to the pot and toast for 1-2 minutes, stirring constantly, until the grains are slightly translucent at the edges.
4. Add a ladle of warm broth to the rice. Stir constantly until the liquid is absorbed. Repeat this process, adding broth one ladle at a time, for about 18-20 minutes until the rice is tender but still has a bite.
5. Remove from heat. Stir in grated Parmesan cheese and a knob of cold butter for extra creaminess. Season with salt and pepper to taste.