Easy Mushroom Risotto Without Wine Recipe

Instructions

1. Start by heating the chicken or vegetable broth in a saucepan over low heat. You want to keep it warm throughout the cooking process.

2. In a large skillet or saucepan, melt butter and olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion turns translucent and fragrant.

3. Add the sliced mushrooms to the skillet and cook until they are softened and lightly browned. This step will infuse the risotto with a deep earthy flavor.

4. Stir in the Arborio rice, coating each grain with the buttery mixture. Allow the rice to toast slightly for about a minute, stirring continuously to prevent sticking.

5. Begin adding the warm broth to the rice mixture, one ladleful at a time, stirring frequently. Allow the liquid to be absorbed before adding the next ladleful. This gradual process will help the rice release its starches and create a creamy consistency.

6. Continue adding broth and stirring for about 18-20 minutes or until the rice is al dente and has a creamy texture. You may not need to use all the broth, or you might need a little extra liquid if the rice is not cooked to your desired doneness.

7. Once the rice is cooked to perfection, stir in the grated Parmesan cheese until it's melted and fully incorporated. Season with salt and pepper to taste.

8. Remove the risotto from heat and let it rest for a minute. This resting period will allow the flavors to meld together beautifully.

9. Serve the Mushroom Risotto warm, garnished with chopped fresh parsley for a pop of color and added freshness.