Begin by reheating your vegetable broth in a small saucepan over low heat, keeping it warm throughout the cooking process.
Clean your wild mushrooms with a damp cloth and chop them into bite-sized pieces. In a large pan, heat 1 tablespoon of olive oil over medium heat, then add the mushrooms. Sauté until deeply browned and fragrant, about 8-10 minutes, stirring occasionally. Remove from the pan and set aside.
In the same pan, add a tablespoon of butter and a splash of olive oil. Once melted and shimmering, add the finely chopped onion. Cook gently over medium-low heat until translucent and soft, about 5 minutes, releasing a sweet aroma.
Add the minced garlic to the onions and cook for another minute until fragrant, stirring frequently to prevent burning.
Stir in the Arborio rice, coating each grain in the onion mixture. Toast the rice for 2-3 minutes until the edges look slightly translucent and you smell a nutty aroma.
Pour in the white wine, stirring until it’s mostly absorbed and the rice begins to shimmer, indicating it’s starting to cook and soften.
Begin adding the warm broth, one ladleful (~½ cup) at a time, stirring constantly. Wait until most of the liquid is absorbed before adding the next ladle. Maintain a gentle simmer and continue stirring regularly to release starch and build creaminess.
After about 15 minutes, return the sautéed mushrooms to the pan, stirring them into the rice. Continue adding broth and stirring until the rice is tender but still has a slight bite, around 25 minutes total.
Check the rice for doneness. The grains should be plump, tender, and slightly chewy, with the risotto looking creamy and glossy. Remove from heat.
Stir in the grated Parmesan cheese and a squeeze of lemon juice or zest if using. Adjust seasoning with salt and pepper. Let sit uncovered for 2 minutes to allow flavors to meld and the texture to settle.
Garnish with chopped fresh herbs and serve immediately while hot and luscious. Enjoy the rich, earthy flavors of this forest-inspired risotto.
