Ukrainian Grandma Shows Mushrooms

Heat vegetable broth in a saucepan over low heat.

In a large skillet, heat olive oil and butter over medium heat until melted.

Add chopped onion and sauté until translucent, about 5 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add sliced mushrooms and cook until browned, about 5-7 minutes.

Stir in arborio rice and cook for 1-2 minutes until lightly toasted.

Pour in white wine and stir until absorbed.

Begin adding warm vegetable broth, one ladle at a time, stirring frequently.

Allow each addition of broth to be absorbed before adding the next, about 18-20 minutes.

Once rice is creamy and al dente, remove from heat.

Stir in grated parmesan cheese, chopped parsley, salt, and black pepper.

Let rest for 2-3 minutes before serving.

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