# Ingredientes:
→ Base
01 - 1 ½ cups Arborio rice
02 - 2 tablespoons olive oil
03 - 1 small onion, finely chopped
04 - 2 garlic cloves, minced
→ Mushrooms
05 - 300 g mixed mushrooms (cremini, shiitake, oyster), cleaned and sliced
06 - 1 tablespoon unsalted butter
07 - Salt and black pepper, to taste
→ Liquids & Seasoning
08 - 1 pinch saffron threads, soaked in 2 tablespoons hot water
09 - ½ cup dry white wine (optional, or use broth)
10 - 4 cups vegetable broth, kept warm
11 - ½ cup heavy cream (or plant-based cream for vegan option)
12 - ½ cup grated Parmesan cheese (optional, or vegan alternative)
→ Garnish
13 - Fresh parsley, chopped
14 - Extra Parmesan or truffle oil (optional)
# Instrucciones:
01 - Heat olive oil in a large sauté pan over medium heat. Add onion and cook until translucent, about 3 minutes.
02 - Stir in garlic and rice; cook for 1–2 minutes until rice is slightly toasted.
03 - Pour in the wine and cook until mostly absorbed.
04 - Begin adding warm broth one ladle at a time, stirring frequently. Allow liquid to absorb before each addition.
05 - After 10 minutes, stir in the saffron with its soaking liquid. Continue adding broth and stirring until rice is al dente and creamy, about 18–20 minutes in total.
06 - Meanwhile, sauté mushrooms in butter in a separate pan over medium-high heat until golden, about 5–7 minutes. Season with salt and pepper.
07 - Stir sautéed mushrooms into the rice. Add cream and Parmesan, stirring gently to combine.
08 - Cook 1–2 more minutes to meld flavors, then remove from heat. Adjust seasoning as needed. Serve immediately, garnished with parsley and optional toppings.
