For the Risotto 🍚: 250g Arborio rice, 2 tablespoons Italian Herb, 875ml (3½ cups) vegetable or chicken broth (kept warm), 1 glass dry white wine, 1 small onion, finely chopped, 2 tablespoons olive oil, 2 tablespoons butter, 2 garlic cloves, minced (optional), ½ teaspoon salt, ½ teaspoon black pepper

For the Mushrooms 🍄: 375g mixed mushrooms (shiitake, oyster, and button), sliced, 1 tablespoon olive oil, 1 tablespoon butter, ½ teaspoon salt, ½ teaspoon black pepper

For the Creamy Finish 🧈🧀: 60g (¼ cup) grated Parmesan cheese, 1 tablespoon butter, 2 tablespoons heavy cream (optional), fresh parsley for garnish

Prepare the Mushrooms 🍄: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large pan over medium heat and add the sliced mushrooms, salt, and black pepper. Sauté for 5-7 minutes until tender and golden.

Start the Risotto 🍚: In the same pan, heat 2 tablespoons olive oil over medium heat and add the chopped onionand cook for 3-4 minutes until softened. If using garlic, stir it in and cook for another minute.

Toast the Rice 🌾: Add the Arborio rice and Italian Herb to the pan and stir for 1-2 minutes until the edges of the grains turn translucent. Pour in the white wine and stir continuously until fully absorbed.

Cook the Risotto 🍚: Add the broth (or water and stock in the quantity mentioned above), stirring constantly for about 18-20 minutes, or until the rice is creamy and tender with a slight bite (al dente).

Combine Everything 🍄: Stir in the sautéed mushrooms and mix well. Reduce heat to low and add 1 tablespoon butter, Parmesan cheese, and heavy cream (if using). Stir until melted and combined. Adjust seasoning with salt and black pepper if needed.

Serve 🧀: Spoon the risotto onto plates, garnish with fresh parsley, and add extra Parmesan if desired.

Eat up and enjoy! 🍄🧈🍚