Step 1: Prepare the Mushrooms

Sauté the Mushrooms: In a large sauté pan, heat 1 tbsp olive oil over medium heat. Add the sliced mushrooms and cook for about 5-7 minutes, stirring occasionally until they're golden and have released their moisture. Set them aside for later.

Tip: For more flavor, use a combination of porcini and cremini mushrooms.

Step 2: Sauté the Aromatics

Cook Onion and Garlic: In a large saucepan, heat 1 tbsp olive oil and 2 tbsp butter over medium heat. Add the finely chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute, just until fragrant.

Step 3: Toast the Rice

Add the Rice: Stir in the Arborio rice and cook for about 2 minutes, allowing the grains to toast lightly. The rice should turn slightly translucent.

From my own personal experience, this step is key to getting that creamy risotto texture without turning mushy.

Step 4: Deglaze with Wine

Deglaze the Pan: Pour in the white wine (if using) and stir until it's mostly absorbed. This adds a depth of flavor, but you can skip it for a non-alcoholic version.

Step 5: Add the Broth Gradually

Ladle in the Broth: Begin adding the warm broth, one ladleful at a time, stirring frequently. Allow each addition to be absorbed before adding the next. This process should take about 20 minutes. Keep the rice at a gentle simmer, and be patient.

Troubleshooting Tip: If the rice is still hard after 20 minutes, add a bit more broth and continue cooking until it's creamy and tender.

Step 6: Add Mushrooms and Finish

Stir in the Mushrooms: Once the rice is nearly cooked, stir the sautéed mushrooms into the risotto. Season with salt and pepper to taste.

Add Parmesan: Remove the risotto from heat and stir in the grated Parmesan cheese. Let it sit for about 5 minutes to allow the flavors to meld.