A delightful twist on the classic risotto, featuring creamy textures and rich flavors of garlic and mushrooms.
Heat a skillet over medium heat and melt the butter.
Ensure the butter doesn't brown to maintain a smooth flavor.
Add the mushrooms and sauté until golden brown. Remove and set aside.
Avoid overcrowding the pan to allow the mushrooms to brown evenly.
In the same skillet, heat the olive oil and sauté the onion and garlic until fragrant.
Stir constantly to prevent the garlic from burning.
Add the Arborio rice and toast for a minute, stirring to coat with oil.
Toasting the rice enhances its nutty flavor.
Gradually add the hot broth, one ladle at a time, stirring frequently until absorbed.
Stirring releases the rice's starch, creating a creamy texture.
Once the rice is tender and creamy, stir in the mushrooms, Parmesan cheese, and parsley.
Taste and adjust seasoning with salt and pepper if needed.
Serve the risotto warm, garnished with extra parsley and Parmesan if desired.
Serve immediately to enjoy the risotto at its best consistency.
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