Creamy Mushroom Risotto (Kremový hubový rizoto)

Instructions

1. In a large pot, heat the chicken or vegetable broth over medium heat.
2. In a separate large pan, melt the butter over medium heat. Add the chopped onion and garlic, and sauté until translucent.
3. Add the Arborio rice to the pan and stir to coat the rice with the butter, onion, and garlic mixture.
4. Pour in the white wine and cook until it has been absorbed by the rice.
5. Begin adding the warm broth to the rice, one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding more.
6. After about 15 minutes, add the chopped mushrooms to the risotto and continue to cook, adding more broth as needed, until the rice is creamy and al dente.
7. Stir in the grated Parmesan cheese and heavy cream, and season with salt and pepper to taste.
8. Remove from heat and let the risotto rest for a few minutes before serving.
9. Garnish with fresh parsley and serve hot.