🍄 Garlic Parmesan Mushroom Risotto

📝 材料：

• 1 cup Arborio rice
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 small onion (finely chopped)
• 3 cloves garlic (minced)
• 1 cup mushrooms (sliced — cremini or button work great)
• ½ cup dry white wine (or use more broth)
• 4 cups vegetable or chicken broth (kept warm)
• ½ cup grated Parmesan cheese
• ¼ cup heavy cream (optional for extra creaminess)
• 塩コショウで味を整える
• Fresh parsley for garnish

🔥 手順:

🧅 Step 1: Start the Base

1. In a large saucepan, heat olive oil and 1 tbsp butter over medium heat.
2. Add chopped onions and sauté until translucent, about 3–4 minutes.
3. Add garlic and cook 1 minute more.

🍄 Step 2: Cook the Mushrooms

1. Add mushrooms to the pan and cook until golden brown, about 6–8 minutes.
2. Remove half the mushrooms and set aside for topping later.

🍚 Step 3: Toast the Rice

1. Stir Arborio rice into the pan and cook 2 minutes until lightly toasted.
2. Pour in the white wine and stir constantly until fully absorbed.

🍲 Step 4: Add the Broth Slowly

1. Add warm broth ½ cup at a time, stirring frequently and letting each addition absorb before adding the next.
2. Continue this process for 18–20 minutes until rice is tender and creamy but still has a slight bite.

🧄 Step 5: Finish the Dish

1. Stir in remaining butter, Parmesan cheese, and heavy cream (if using).
2. Season with salt and pepper to taste.

🍽️ Step 6: Serve

1. Spoon risotto into bowls and top with reserved mushrooms.
2. Garnish with chopped parsley and more Parmesan.