Garlic Butter Mushroom Risotto (No Wine)

Ingredients

• 250 g Mushrooms (cremini or button), sliced
• 1 cup Arborio rice
• 3 cups Chicken or vegetable broth, hot
• 3 tbsp Unsalted butter
• 3 cloves Garlic, minced
• 1 tbsp Olive oil
• 1/2 cup Parmesan cheese, finely grated
• 1/4 tsp Salt(optional)
• 1/4 tsp Black pepper(optional)
• 1 tbsp Fresh parsley, chopped (optional)(optional)

Instructions

1. 1

   Prep (10 minutes): Slice the mushrooms and mince the garlic; grate the parmesan. Keep the broth hot in a small pot.

2. 2

   Cook mushrooms (about 5 minutes): In a saucepan over medium heat, warm the olive oil with 1 tbsp of the butter. Add mushrooms and cook until browned and their liquid mostly evaporates, 4–5 minutes. Stir in the garlic for 30–60 seconds.

3. 3

   Toast rice (about 2 minutes): Add the arborio rice to the pan and stir to coat in the butter/mushroom mixture for about 1–2 minutes.

4. 4

   Simmer risotto (about 18 minutes): Add hot broth a ladleful at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladleful. Continue until the rice is creamy and tender, about 18 minutes total.

5. 5

   Finish (about 1 minute): Turn off heat. Stir in remaining 2 tbsp butter and the parmesan until glossy and creamy. Season with salt and black pepper to taste. Serve immediately, optionally topped with parsley.