Document 1: Recipe for Creamy Mushroom Risotto

Ingredients:

1 cup Arborio rice

4 cups chicken or vegetable broth
1 cup sliced mushrooms
1/2 cup finely chopped onion
2 cloves garlic, minced
1/2 cup grated Parmesan cheese
2 tablespoons butter
1/4 cup dry white wine (optional)
Salt and pepper to taste
Chopped parsley for garnish
Instructions:

In a saucepan, heat the broth over medium heat until simmering.

In a separate large skillet, melt the butter over medium heat. Add the onion and
garlic, sauté until softened.
Add the rice to the skillet and cook, stirring constantly, for 2-3 minutes until
lightly toasted.
If using wine, pour it into the skillet and cook until the liquid is absorbed.
Begin adding the warm broth to the rice mixture, one ladleful at a time, stirring
frequently and allowing the liquid to absorb before adding more.
Stir in the mushrooms halfway through the cooking process.
Continue cooking and adding broth until the rice is creamy and tender, about 20-25
minutes.
Remove from heat, stir in the Parmesan cheese, and season with salt and pepper to
taste.
Serve hot, garnished with chopped parsley if desired.