This rich and creamy Easy Mushroom Risotto recipe will become a staple! It's made with Arborio rice, mushrooms, parmesan cheese, and a few other simple ingredients.
Bring the broth and water to a boil in a large saucepan. Reduce heat to a low simmer and cover.
In a dutch oven or large heavy pot, melt 4 tablespoons butter over medium heat. Add mushrooms and onion and cook until soft and golden. About 8 minutes. Season with salt and pepper and stir in the garlic. Cook for 30 seconds. Remove mixture from the pan and set aside.
Add remaining butter to the pot and the rice. Cook stirring constantly until the rice is translucent around the edges. Add the wine and cook stirring constantly until wine is almost fully absorbed. Stir in 5 cups of hot broth and reduce heat to medium low. Cover and simmer until almost all of the liquid has been absorbed (about 16-18 minutes) stirring twice during this process.
Add in 1 cup of hot broth and stir gently until risotto becomes creamy. Remove from heat and stir in the cheese, cream (if using), and parsley.