Ultra-Creamy Risotto

Halve, peel, and dice onion. Mince or grate garlic. Drain and pat artichoke hearts dry with a paper towel, then chop into bite-size pieces. Cut mushrooms into quarters. Finely chop parsley.

In a medium pot, heat a large drizzle of olive oil over medium-high heat. Add onion and cook until softened, 2-3 minutes. Add garlic and mushrooms and cook until mushrooms have started to soften, another 2-3 minutes.

Add arborio rice to pot and stir until grains are translucent, about 1 minute. Add warm stock ¼ cup at a time, stirring after each addition. Let rice absorb stock before adding more.

While risotto cooks, place artichoke hearts on a baking sheet and toss with a drizzle of olive oil and a pinch of pepper. Broil until crisped and starting to brown, 5-7 minutes.