01 -
Warm the broth in a separate pot and keep it simmering on low heat.
02 -
In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until it is translucent, about 3-4 minutes. Add the minced garlic and cook for another minute, until fragrant.
03 -
Add the sliced mushrooms to the skillet and cook until they release their moisture and start to brown, about 5 minutes.
04 -
Add the gluten-free Arborio rice to the skillet and stir to coat the rice in oil and mix with the onion and mushrooms. Cook for about 1-2 minutes.
05 -
Add the gluten-free white wine to the skillet and stir until the liquid is mostly absorbed, about 2-3 minutes.
06 -
Add 1 cup of warmed broth to the rice mixture and stir constantly until the liquid is mostly absorbed. Repeat this process, adding the broth in 1-cup increments, and waiting for it to be absorbed before adding more. This process should take about 20-25 minutes, or until the rice is cooked and creamy.
07 -
When the rice is cooked, remove the skillet from the heat. Stir in the butter and Parmesan cheese until they are fully incorporated and the risotto is creamy.
08 -
Season the risotto with salt and pepper to taste. Serve immediately, garnished with chopped fresh parsley if desired.