Mushroom Risotto

Ingredients and Weight: - Arborio rice: 2 cups (500g) - White onion: 1 medium (150g) - Mushrooms (assorted): 2 cups (500g), chopped - Olive oil: 1/2 cup (120ml) - White wine (dry): 1/2 cup (120ml) - Vegetable broth: 4 cups (1L) - Parmesan cheese, grated: 1 cup (120g) - Fresh parsley, chopped: 1/4 cup (25g) - Salt and black pepper: to taste

Preparation Time: 15 minutes

Cooking Time: 30-40 minutes

Difficulty Level: 3 (Moderate)

Preparation Method Steps:

1. Finely chop the onion and mushrooms.
2. Heat the olive oil in a large saucepan or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the mushrooms to the saucepan and cook until browned and softened, about 10 minutes.
4. Add the Arborio rice to the saucepan and toast for 2 minutes, stirring constantly.
5. Pour in the white wine and allow it to reduce, about 1 minute.
6. Gradually add the hot vegetable broth to the saucepan, one ladle at a time. Stir constantly and allow the rice to absorb each ladleful before adding the next. This process should take about 25-30 minutes.
7. Once the rice is al dente (slightly firm to the bite), remove the saucepan from the heat.
8. Stir in the grated Parmesan cheese and chopped parsley. Season with salt and black pepper to taste.
9. Let the risotto rest for 5 minutes before serving.

Nutritional Information: Per serving (1/8 of the recipe) - Calories: 450 - Fat: 15g - Protein: 15g - Carbohydrates: 60g - Dietary fiber: 3g - Sugar: 2g

Dish Characteristics: - Creamy and flavorful - Rich and earthy mushroom flavor - Balanced with hints of wine and herbs - Perfect for a special occasion or romantic dinner

User Comments: - "This is the best risotto I've ever had. The mushroom flavor is incredible." - "I love the creamy texture and the subtle taste of wine." - "The parsley adds a nice freshness to the dish." - "This was a perfect meal for our anniversary dinner." - "I would definitely recommend this recipe to anyone who loves Italian food."

Special Precautions and Tips: - Use Arborio rice specifically, as it is the best type of rice for making risotto. - Don't overcook the rice. It should be slightly firm to the bite. - If the risotto becomes too thick, add more vegetable broth. - Leftover risotto can be stored in the refrigerator for up to 3 days. Reheat over low heat, stirring occasionally, until warmed through.