Mushroom Risotto

Wash the rice thoroughly, soak it in warm water for 10 minutes, then drain it.

In a deep skillet, melt the butter with olive oil over medium heat.

Add the chopped onion and sauté until it softens and becomes translucent.

Add the minced garlic and stir until fragrant.

Add the sliced mushrooms and cook until their color changes and they release moisture.

Season with salt, black pepper, and dried parsley, and stir well.

Add the soaked rice and stir until it’s coated with the butter and oil.

Gradually add the hot broth, about half a cup at a time, stirring constantly until the rice absorbs the liquid.

Continue adding broth gradually, stirring frequently, until the rice is fully cooked and creamy in texture.

Finally, add an extra cube of butter and grated Parmesan cheese, stirring until the mixture becomes rich and creamy.

Tips for Success Maintain medium heat throughout the cooking process. Add the broth gradually and stir constantly to achieve the perfect creamy consistency. Use European rice (like Arborio) since its high starch content naturally creates the creamy texture without needing cream. Adding butter and Parmesan at the end gives the risotto a rich flavor and silky finish.