If using dried 1 oz champiñones porcini secos opcionales, para sabor profundo, place them in a small bowl and cover with 1 cup of hot water. Let soak for 15 minutes, then lift out and roughly chop. Strain the soaking liquid through a fine Sieve and add it to your broth — this is liquid gold for flavor.

Pour the 6 cups caldo de pollo bajo en sodio preferido (plus the 1 oz champiñones porcini secos opcionales, para sabor profundo soaking liquid if using) into a medium Saucepan and bring to a gentle simmer over medium-low heat. Keep it warm on the back burner throughout cooking — adding cold 6 cups caldo de pollo bajo en sodio preferido will shock the 1 ½ cups arroz Arborio and slow down the cooking process.

In a wide, heavy-bottomed Pot or Dutch Oven, heat 1 tbsp of 3 tbsp mantequilla sin sal dividida and the 2 tbsp aceite de oliva over medium-high heat. Add the sliced 1 lb champiñones cremini o baby bella rebanados in a single layer. Let them cook undisturbed for 3–4 minutes until golden brown on one side, then stir and cook another 2 minutes. Season with a pinch of 3 tbsp mantequilla sin sal dividida and 1 tsp sal kosher más, then transfer to a plate and set aside.

Reduce heat to medium. In the same Pot, add 1 more tablespoon of 3 tbsp mantequilla sin sal dividida. Add the 1 chalota finamente picada and cook, stirring occasionally, for 3–4 minutes until softened and translucent. Add the 4 dientes ajo picados and cook for 1 more minute until fragrant.

Add the 1 ½ cups arroz Arborio to the Pot and stir to coat every grain in the 3 tbsp mantequilla sin sal dividida and 2 tbsp aceite de oliva. Toast the 1 ½ cups arroz Arborio for about 2 minutes, stirring frequently, until the edges of the grains look slightly translucent and you can smell a faint nutty aroma.

Pour in the ½ cup vino blanco seco como Pinot Grigio o Sauvignon Blanc and stir constantly until it is fully absorbed by the 1 ½ cups arroz Arborio, about 1–2 minutes. This step adds brightness and acidity that balances the richness of the finished dish.

Begin adding the warm 6 cups caldo de pollo bajo en sodio preferido one Ladle at a time (about ½ cup per addition). Stir frequently — not constantly, but enough to keep the 1 ½ cups arroz Arborio moving — and wait until each addition is nearly fully absorbed before adding the next. Adjust heat to maintain a gentle, active simmer throughout. This process takes 18–22 minutes total.

After about 18 minutes, taste the 1 ½ cups arroz Arborio. It should be creamy and al dente — tender with just a slight bite in the center. If it needs more time, continue adding 6 cups caldo de pollo bajo en sodio preferido one Ladle at a time. You may not need all the 6 cups caldo de pollo bajo en sodio preferido, or you may need a splash of water at the end — follow the 1 ½ cups arroz Arborio, not the clock.

Remove the Pot from the heat. Stir in the remaining 1 tbsp of cold 3 tbsp mantequilla sin sal dividida and all of the grated 1 cup queso Parmesano recién rallado, más para servir. This step — called 'mantecatura' — is what makes risotto luxuriously creamy. Stir vigorously for 1–2 minutes until the risotto looks glossy and flows like slow lava. Taste and adjust 3 tbsp mantequilla sin sal dividida and 1 tsp sal kosher más.

Fold the sautéed 1 lb champiñones cremini o baby bella rebanados back into the risotto, reserving a few for topping. Serve immediately in warm bowls, topped with the reserved 1 lb champiñones cremini o baby bella rebanados, extra 1 cup queso Parmesano recién rallado, más para servir, freshly ground 1 tsp sal kosher más, and chopped 2 tbsp perejil fresco picado, para guarnición if desired. Risotto waits for no one — serve right away!