Italian-style Creamy Mushroom Risotto

Instructions:

1. In a saucepan, warm the broth over low heat.
2. Heat 1 tablespoon of butter over medium heat in a large saucepan. Add mushrooms and cook until tender, remove from pan and set aside.
3. In the same pan, melt another tablespoon of butter. Add the chopped onion and garlic, cook until the onion is translucent.
4. Add the Arborio rice to the pan and cook for 1 minute, stir continuously to prevent sticking. Once the edges of the rice become translucent, add the white wine and stir until it's fully absorbed.
5. Start to ladle in the warm chicken broth, one scoop at a time. Wait until each addition is nearly completely absorbed before adding the next, stirring continuously.
6. After approximately 20 minutes, the rice should be creamy but still have some bite to it. Add the cooked mushrooms back to the pan, stir to combine.
7. Remove from heat, add the grated Parmesan cheese, stir well. Season with salt and pepper to taste.
8. Serve immediately and enjoy your homemade comfort food.