Creamy Fresh Mushroom Risotto: The Foolproof Italian Recipe for a Gourmet Treat

Gently clean the mushrooms with a damp cloth or brush, then slice them.

Peel and finely chop the onion and garlic.

Keep the vegetable broth warm in a saucepan over low heat.

In a large pan, heat one tablespoon of olive oil.

Sauté the mushrooms over medium heat until they release their water and lightly brown.

Set aside the cooked mushrooms.

In a sauté pan, sauté the onion and garlic in the remaining olive oil until translucent.

Add the rice and stir for 2 minutes until it becomes translucent (the grains become shiny).

Pour in the white wine and let it evaporate almost completely.

Then add a ladleful of hot broth and stir until absorbed.

Repeat the process, ladle by ladle, for 18 to 20 minutes, stirring regularly. The broth should always be hot (around 90°C / 194°F).

Halfway through cooking the rice, incorporate the golden mushrooms into the rice.

Continue to add the broth gradually until the rice is tender and creamy.

When the rice is tender but still slightly firm (al dente), remove the sauté pan from the heat.

Add the butter and grated Parmesan, mix well to make the risotto creamy.

Adjust the seasoning with salt and pepper to your taste.

Sprinkle with chopped parsley just before serving immediately.