Creamy Risotto with Mushrooms and Parmesan

Start by preparing the vegetable broth. If using liquid broth, heat it in a separate saucepan until it reaches boiling point, then keep it warm over low heat. Peel and finely chop the onion and garlic. Wash the mushrooms and slice them thinly.

In a large pan, heat the 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for 2-3 minutes until translucent. Add the garlic and sliced mushrooms, then continue to cook for another 3-5 minutes until the mushrooms have softened and released their aroma.

Add the Arborio rice to the mushroom mixture and stir well for 1-2 minutes, until the rice grains become slightly translucent around the edges.