Mushroom Risotto

Slice or chop mushrooms into bite-sized pieces. Dice onion and mince garlic. Grate cheese if using fresh block. Warm the broth in a separate pot and keep at a gentle simmer.

Heat 1 tbsp olive oil in a large heavy-bottomed pot or wide saucepan over medium-high heat. Add mushrooms and sauté until golden and any liquid has evaporated, 5–7 minutes. Season with salt and pepper, then transfer to a plate.

In the same pot, heat remaining 1 tbsp olive oil over medium heat. Add diced onion and cook until softened and translucent, about 3 minutes. Stir in garlic and cook 30 seconds until fragrant.

Add rice to the pot and stir constantly for 1–2 minutes to coat with oil and lightly toast, allowing the rice to become translucent at the edges.

If using wine, pour it in and stir until mostly absorbed. Begin adding warm broth one ladleful at a time (roughly 1 cup at a time), stirring frequently after each addition.

Continue stirring and adding broth in stages for 18–22 minutes, until the rice is creamy and tender but still holds a slight firmness in the center (al dente). You may not use all the broth, or may need a splash more—adjust to achieve a creamy consistency.

Remove from heat and stir in butter and grated cheese until fully melted and creamy. Fold in the cooked mushrooms. Season to taste with salt and pepper.

Divide risotto into warm bowls, garnish with fresh herbs, lemon zest, or additional cheese, and serve immediately.