Garlic Butter Mushroom Risotto

50g Arborio rice 100g mixed mushrooms (button, cremini, shiitake) 1 small shallot, finely chopped 1 garlic clove, minced 300ml vegetable broth 20g grated Parmesan cheese 15g unsalted butter 1 tsp olive oil Salt and pepper to taste Fresh parsley, chopped (for garnish)

A creamy and flavorful risotto featuring sautéed mushrooms in garlic butter, perfect for a comforting main dish. This recipe balances earthy mushrooms with rich Parmesan and fresh herbs.

Steps

1. Heat olive oil and half the butter in a pan over medium heat. 2. Add shallot and garlic, sauté until translucent. 3. Add mushrooms, cook until soft and browned, about 5 minutes. 4. Stir in Arborio rice, cook for 1-2 minutes until rice is lightly toasted. 5. Gradually add vegetable broth, one ladle at a time, stirring frequently until absorbed before adding more. 6. Continue until rice is creamy and cooked through, about 18-20 minutes. 7. Stir in remaining butter and Parmesan cheese. Season with salt and pepper. 8. Garnish with fresh parsley and serve immediately.