Make Name: Creamy Mushroom Risotto

Recipe Name: Creamy Mushroom Risotto

Ingredients:
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup sliced mushrooms
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1/2 cup white wine
- 1/4 cup grated Parmesan cheese
- 2 tablespoons butter
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh parsley for garnish

Instructions:
1. In a large saucepan, heat the vegetable broth over low heat.
2. In a separate large skillet, heat the olive oil and butter over medium heat.
3. Add the diced onion and minced garlic to the skillet and sauté until softened.
4. Add the sliced mushrooms to the skillet and cook until they are browned and tender.
5. Stir in the Arborio rice and cook for 1-2 minutes until the rice is lightly toasted.
6. Pour in the white wine and stir until it is absorbed by the rice.
7. Begin adding the warm vegetable broth to the skillet, one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding more.
8. Continue this process until the rice is creamy and cooked to al dente, about 20-25 minutes.
9. Stir in the grated Parmesan cheese and season with salt and pepper to taste.
10. Remove from heat and let the risotto rest for a few minutes before serving.
11. Garnish with fresh parsley and additional Parmesan cheese if desired.
12. Serve hot and enjoy your creamy mushroom risotto!