Gluten-Free JOC Mushroom Risotto

Ingredients:

1 ½ cups Arborio rice
5 cups gluten-free chicken or vegetable broth
1 pound assorted mushrooms, sliced
1 onion, finely chopped
2 cloves garlic, minced
½ cup dry white wine (ensure it's gluten-free)
¼ cup grated Parmesan cheese (make sure it's gluten-free)
2 tablespoons olive oil
Salt and pepper to taste

Directions:

In a large pan, heat the olive oil over medium heat. Sauté the onions and garlic until softened.
Add the mushrooms and cook until they are browned and tender.
Stir in the Arborio rice and cook for a couple of minutes until the rice grains are well-coated and translucent.
Pour in the white wine and let it simmer until it has been absorbed by the rice.
Gradually add the gluten-free broth, one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding the next.
Continue cooking and stirring until the rice is tender and creamy.
Stir in the grated Parmesan cheese, and season with salt and pepper.
Serve hot, garnished with additional Parmesan cheese if desired.
Enjoy this flavorful gluten-free mushroom risotto from "The Joy of Cooking"!