Heat the olive oil in a large skillet over medium heat until shimmering and fragrant.
Add the sliced mushrooms and a pinch of salt, sautéing until they release their moisture and turn golden, about 8 minutes. The aroma should deepen, and the mushrooms will develop a nice caramelized edge.
2 tablespoons olive oil
Push the mushrooms to the side, then add the chopped onion to the same pan, cooking until translucent and soft, about 5 minutes. Stir often to release their sweet aroma and soften evenly.
2 tablespoons olive oil
Add the minced garlic and cook until fragrant, about 1 minute, stirring constantly to prevent burning. The kitchen should fill with a warm, earthy scent.
2 tablespoons olive oil
Pour in the Arborio rice, stirring for about 2 minutes to toast the grains lightly; they should look translucent at the edges and emit a faint crackling sound.
2 tablespoons olive oil
Begin adding the warm vegetable broth, about 1/2 cup at a time, stirring gently until each addition is absorbed before adding the next. Maintain a gentle simmer, and continue this process for about 20-25 minutes, until the rice is tender but still has a slight bite.
2 tablespoons olive oil
Once the rice reaches a creamy, velvety consistency and is just tender, stir in the sautéed mushrooms, grated Parmesan, and butter, allowing everything to melt together for about 2 minutes.
2 tablespoons olive oil
Turn off the heat, cover the pan, and let the risotto rest for 2 minutes to let the flavors meld and the texture settle into a luscious, velvety finish.
Garnish with chopped fresh parsley and serve immediately, enjoying the rich aroma and creamy texture with each spoonful.
2 tablespoons olive oil
