Creamy Mushroom Risotto

Step 1

Place mushrooms on the cutting board stem-side down and slice straight down through the cap into 1/4-inch-thick slices, like cutting bread, until all mushrooms are sliced.

Step 2

Pour the 4 cups vegetable broth into a small pot and place it on the stove over medium heat, leaving it there until needed so it stays warm.

Step 3

Place a 12-inch skillet over medium-high heat and add 1 tablespoon butter, swirling until the butter melts completely and coats the pan, about 20 seconds.

Step 4

Add the sliced mushrooms to the hot pan and cook, stirring once every 30 seconds, until the surfaces turn golden-brown and the mushrooms release their liquid, about 5 minutes.

Step 5

Slide the cooked mushrooms onto a plate and set aside, leaving any liquid in the pan.

Step 6

Add 1 tablespoon butter to the same skillet and pour in the 1 cup arborio rice, then stir constantly for 1 minute until the rice grains look opaque white instead of translucent.

Step 7

Pour 1 cup of the warm broth into the rice and stir gently but continuously until almost all the liquid is absorbed and the rice looks creamy, about 4 minutes.

Step 8

Pour another 1 cup warm broth into the pan and stir constantly for about 4 minutes until almost all the liquid is absorbed again and the rice looks even creamier.

Step 9

Repeat step 8 with another 1 cup broth, stirring for 4 minutes, then add the final 1 cup broth and stir until absorbed and the rice is tender when you bite a grain, about 4 more minutes.

Step 10

Slide the cooked mushrooms back into the risotto and stir to combine evenly.

Step 11

Remove the pan from heat and stir in the remaining 1 tablespoon butter and the 0.5 cup grated parmesan cheese until fully melted and the risotto looks glossy.

Step 12

Taste a small spoonful and add salt and pepper until it tastes well-seasoned to you.

Step 13

Divide the risotto between two bowls and serve immediately while hot.