Creamy Mushroom Risotto with Earthy Flavors

1.In a saucepan, heat the vegetable broth over low heat and keep it warm.

2.In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

3.Add the minced garlic and sliced mushrooms to the skillet. Cook until the mushrooms are tender and have released their moisture, about 5-7 minutes.

4.Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to toast slightly and absorb the flavors.

5.Pour in the dry white wine and stir until it is mostly absorbed by the rice.

6.Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.

7.Once the rice is cooked, stir in the milk, remaining butter, and grated Parmesan cheese. Mix well until creamy and smooth. Season with salt and black pepper to taste.

8.Remove from heat and let it sit for a minute before serving. Garnish with fresh parsley and additional Parmesan cheese if desired.