Add chicken stock to a saucepan over medium-low heat. Allow it to come to a simmer, and keep it warmed on the stove until ready to use.
32 oz chicken stock
In a skillet over medium-high heat, add olive oil. Add the rice and allow it to lightly toast in the pan.
2 tablespoon olive oil, 1 cup Arborio rice
Add mushrooms, salt, and pepper. Cook until the rice and mushrooms begin to brown.
1 cup sliced white mushrooms, ¼ teaspoon salt, ¼ teaspoon cracked black pepper
Increase the heat to high. Add wine and stir, cooking on high for 2-3 minutes while stirring. Then, reduce the heat to medium-high.
¼ cup white wine
Gradually add the warmed chicken stock using a large spoon or ladle while stirring. As it cooks, the rice will begin to absorb the liquid; keep slowly adding the stock until it's all mixed through. For a creamy risotto, make sure to stir frequently (once every 30 seconds).
Continue to cook for about 20 minutes or until the stock is fully absorbed, stirring frequently (once every 30 seconds).
Reduce the heat to low. Add butter and Parmesan cheese, and mix through until melted.
2 tablespoon unsalted butter, ¼ cup freshly grated Parmesan cheese
Transfer to a serving bowl and top with chopped parsley and additional Parmesan. Enjoy!
fresh parsley - chopped