- 3 1/2 cups chicken broth
- 3 tablespoons unsalted butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup Arborio rice
- 1/2 cup dry red wine
- 1 (8 ounce) package sliced cremini mushrooms
- 1/2 cup grated Parmesan cheese
- 1/3 cup grated mozzarella cheese
- 1/4 cup chopped fresh parsley
- salt and ground black pepper to taste
- Bring broth to a simmer in a saucepan over medium-high heat. Cover saucepan and keep broth warm over low heat.
- Melt butter in a heavy large saucepan over medium heat; cook and stir onion until softened, about 8 minutes. Add garlic to onion and cook until fragrant, about 30 seconds. Stir rice into onion mixture and cook until fragrant and slightly toasted, about 2 minutes. Add wine to rice mixture and stir for 1 minute.
- Pour 3/4 cup hot broth into rice mixture; cook and stir constantly until absorbed, about 6 minutes. Add 3/4 cup more hot broth; cook and stir for 6 minutes. Add 3/4 cup hot broth; cook and stir for 6 minutes. Add 3/4 cup hot broth; cook and stir for 3 minutes. Add the remaining 1/2 cup hot broth and mushrooms; cook and stir for 5 minutes.
- Stir Parmesan cheese, mozzarella cheese, parsley, salt, and pepper into risotto; cook and stir until cheeses are melted, about 30 seconds.