Gluten-Free Joc Mushroom and Parmesan Risotto

Ingredients:

6 cups gluten-free chicken or vegetable broth
3 tablespoons olive oil
1 small onion, finely chopped
2 cups Arborio rice
1 pound mixed mushrooms, sliced
1/2 cup grated Parmesan cheese
Salt and pepper, to taste
2 tablespoons unsalted butter
Fresh parsley, for garnish

Instructions:

In a saucepan, bring the gluten-free broth to a gentle simmer and keep it warm.
In a separate large pan, heat olive oil over medium heat. Add the onions and sauté until they are translucent.
Stir in the Arborio rice and cook for a couple of minutes until the rice is well coated with oil.
Gradually add a ladle of warm broth to the rice, stirring constantly. Allow the rice to absorb the broth before adding another ladle. Continue this process until the rice is creamy and al dente.
In another pan, sauté the mushrooms until they are golden and tender. Season with salt and pepper.
Once the risotto is cooked, stir in the sautéed mushrooms, grated Parmesan, and butter until well combined.
Adjust the seasoning if needed. Serve hot, garnished with fresh parsley.