Cremiges Pilzrisotto (creamy Mushroom Risotto)

Instructions

1. In a large pot, heat the chicken or vegetable broth over medium heat.
2. In a separate large pan, heat the olive oil and butter over medium heat. Add the onions and garlic, and sauté until translucent.
3. Add the Arborio rice to the pan and stir to coat the grains with the oil and butter. Cook for 2-3 minutes until the rice becomes translucent around the edges.
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 ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding the next. This process will take about 20 minutes.
6. While the risotto is cooking, sauté the mixed mushrooms in a separate pan until they are golden brown and tender.
7. Once the risotto is creamy and the rice is al dente, stir in the sautéed mushrooms, Parmesan cheese, and heavy cream. 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 additional Parmesan cheese, if desired.