Exquisite Mushroom Risotto

In a large skillet, melt a tablespoon of butter and sauté the onion until translucent. Add the garlic and cook for one minute.

Add mushrooms and season with salt and pepper. Cook until mushrooms are soft.

Add the rice to the pan and stir to combine. Cook for a couple of minutes, then add the white wine and cook until the wine has almost completely evaporated.

Start adding the hot chicken broth, one cup at a time, stirring constantly. Each time the broth is absorbed, add another cup. Repeat until the rice is al dente and the mixture has a creamy consistency. This should take about 20-25 minutes.

Remove from heat and add the remaining butter and Parmesan cheese, stirring until melted and well blended. Adjust salt and pepper to taste.

Serve hot, garnished with fresh parsley.