Creamy Italian Mushroom Risotto

Heat the vegetable broth in a saucepan and keep it simmering on low heat.

In a large, heavy-bottomed pot or Dutch oven, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

Add the minced garlic and red pepper flakes and cook for another minute until fragrant.

Add the Arborio rice to the pot and toast it for 2-3 minutes, stirring constantly, until the grains are translucent around the edges.

Pour in the white wine and cook, stirring, until it is absorbed by the rice.

Add the sliced mushrooms to the pot and cook until they are softened and have released their moisture, about 5-7 minutes.

Begin adding the warm vegetable broth, one ladleful at a time, stirring constantly. Allow each ladleful of broth to be absorbed by the rice before adding the next. Continue this process until the rice is creamy and al dente, about 20-25 minutes.

Once the risotto is cooked, remove it from the heat and stir in the remaining tablespoon of butter and the grated Parmesan cheese. Season with salt and pepper to taste.

Stir in the chopped fresh parsley.

Serve immediately and garnish with extra Parmesan cheese and parsley, if desired.