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Пельмени

Dumplings with cabbage children

Драники

Mushroom Risotto

**Ingredients:**

- 1 cup Arborio rice
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced
- 4 cups chicken or vegetable broth
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh parsley, chopped (optional)

**Instructions:**

1. **Prepare the Broth:** In a saucepan, heat the chicken or vegetable broth and keep it warm over low heat.

2. **Sauté the Aromatics:** In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and sliced mushrooms, cooking until the mushrooms are golden brown, around 5 minutes.

3. **Toast the Rice:** Add Arborio rice to the skillet and stir well, allowing the rice to absorb the flavors. Cook the rice for about 2 minutes, until it is lightly toasted.

4. **Deglaze with Wine:** Pour in the white wine and stir continuously until the wine is fully absorbed by the rice.

5. **Cook the Risotto:** Begin adding the warm broth, one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding more. Continue this process until the rice is creamy and cooked to al dente, about 18-20 minutes.

6. **Finish the Dish:** Remove the skillet from heat. Stir in the butter and Parmesan cheese until melted and creamy. Season with salt and pepper to taste.

7. **Serve and Garnish:** Serve the risotto hot, garnished with fresh parsley if desired.