A savory and creamy rice dish from Italy that's cooked with Parmesan cheese, mushrooms, and onions.

Ingredients: 1 cup Arborio rice. 2 cups chicken or vegetable broth. 1 cup sliced mushrooms. 1/2 cup grated Parmesan cheese. 1/4 cup diced onion. 2 cloves garlic, minced. 2 tablespoons olive oil. 1/4 cup dry white wine. Salt and pepper to taste.

Instructions: In a saucepan, heat the broth over medium heat until simmering. In a separate large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, saut until fragrant. Add Arborio rice to the skillet and stir to coat with oil, cook for 1-2 minutes. Pour in the white wine and cook until it evaporates. Gradually add the hot broth, one ladleful at a time, stirring frequently until absorbed. Continue adding broth and stirring until the rice is creamy and tender, about 20 minutes. Stir in the sliced mushrooms during the last 5 minutes of cooking. Remove from heat, stir in grated Parmesan cheese, and season with salt and pepper to taste. Serve hot, garnished with additional Parmesan cheese if desired.

Prep Time: 10 minutes

Cook Time: 25 minutes