This mushroom risotto is the accompanying recipe to the seared scallops post and recipe. However, it's super versatile and you can pair this beautiful risotto with a number of dishes.
1/2 onion, diced
4 garlic cloves, minced
2 tbsp olive oil
2 tbsp butter
4 cremini mushrooms (you can sub out a portobello if it's all you can get), cleaned and diced
1 c arborio rice
1 1/2 c chicken broth
1/2 c milk (plus more if it needs it)
1/4 c fresh parmesan
Add to the pot over medium heat, olive oil, onion, mushrooms and garlic. Cook for 4-5 minutes. Add the butter and arborio rice, stirring to avoid burning the rice, 2 minutes. Turn heat up to high and add 1/2 c of the chicken broth, stirring until incorporated, add in the rest of the broth and the milk, let this come to a simmer, give it a quick stir, cover, turn heat to low and let simmer for 10 minutes before checking on it. Give it another stir, cover and continue cooking, keeping an eye on it. You'll want to check it frequently until the rice is al dente. When this has happened turn the heat off, it will continue cooking a bit so try to use it immediately. Once you are ready to serve, fluff with a fork and 1/4 cup of fresh parmesan.