A rich and comforting creamy mushroom risotto made with arborio rice, sautéed garlic mushrooms, Parmesan cheese, and a silky broth-based sauce.

1 1/2 pounds fresh mushrooms, sliced

1/2 pound fresh mushrooms, quartered

3 tablespoons unsalted butter

2 tablespoons olive oil

2 garlic cloves, minced

1/2 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon unsalted butter

1 garlic clove, minced

2 small shallots, finely chopped

1 1/4 cups arborio rice

5 cups low-sodium chicken broth, warm

1/2 cup heavy cream

2 tablespoons unsalted butter

1/2 cup freshly grated Parmesan cheese

1/2 teaspoon salt

1/2 teaspoon black pepper

Fresh parsley or chives

Extra grated Parmesan cheese

Cook Mode Prevent your screen from going dark

1. Heat olive oil and half the butter in a large pot over high heat. Add half the mushrooms and cook until deeply golden.

2. Add half the garlic with salt and pepper and cook briefly until fragrant. Transfer to a bowl and repeat with remaining mushrooms.

3. Reduce heat to medium. Melt butter in the same pot and cook garlic and shallots until softened.

4. Add arborio rice and stir for about one minute until slightly translucent around the edges.

5. Pour in about 1 1/2 cups warm broth and simmer, stirring occasionally until mostly absorbed.

6. Continue adding broth gradually, allowing each addition to absorb before adding more, until the rice is tender but slightly firm.

7. Stir in heavy cream and butter if using.

8. Add Parmesan cheese, salt, and pepper.

9. Fold in half of the cooked mushrooms.

10. Serve topped with remaining mushrooms, herbs, and extra Parmesan.

Use cremini mushrooms for deeper flavor.

Always keep broth warm to ensure even cooking.

Serve immediately for the best creamy texture.