Make Creamy Mushroom Risotto

**Recipe Name: Creamy Mushroom Risotto**

**Ingredients:**
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1/2 cup white wine
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1/2 cup grated Parmesan cheese
- 2 tbsp butter
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)

**Instructions:**

1. In a medium saucepan, heat the chicken or vegetable broth over low heat. Keep it warm but not boiling.

2. In a large skillet, heat the olive oil and 1 tbsp of butter over medium heat. Add the chopped onion and garlic, and sauté until they are soft and translucent.

3. Add the Arborio rice to the skillet and stir to coat the rice with the oil and butter. Cook for 1-2 minutes until the rice is slightly toasted.

4. Pour in the white wine and stir until it is absorbed by the rice.

5. Begin adding the warm broth to the rice, one ladleful at a time, stirring constantly. Allow the broth to be absorbed before adding the next ladleful. Continue this process until the rice is creamy and cooked al dente, about 18-20 minutes.

6. In a separate skillet, melt the remaining butter and sauté the sliced mushrooms until they are golden brown and tender.

7. Once the rice is cooked, stir in the sautéed mushrooms, grated Parmesan cheese, and season with salt and pepper to taste.

8. Remove the risotto from heat and let it rest for a few minutes. The risotto should be creamy and slightly runny.

9. Serve the creamy mushroom risotto hot, garnished with fresh chopped parsley and an extra sprinkle of Parmesan cheese.

Enjoy your delicious Creamy Mushroom Risotto!