Wipe mushrooms clean with a damp paper towel — do not rinse, excess moisture prevents browning. Trim tough stems and slice to a consistent size so they cook evenly. Cut larger varieties like portobello into roughly 1-inch pieces. If using canned mushrooms, drain and pat completely dry; plan for just 2–3 minutes cook time since they're already cooked. Pre-measure butter or oil, garlic, and seasonings before heating the pan — sautéing moves fast.

Heat a large Skillet over medium-high heat. Add butter or oil and let it heat until shimmering. Add mushrooms in a single layer — don't crowd the pan or they'll steam instead of brown. Cook in batches if needed. Add a pinch of salt. Uncovered method: sauté over medium to medium-high heat, stirring occasionally, for 5–14 minutes. Thin mushrooms like oysters are done around 8 minutes; denser cuts or larger batches take 10–14 minutes. Portobello slices with onions over lower heat: 8–12 minutes. Covered method: cover and cook over medium-high heat until liquid releases, about 8–10 minutes. Uncover and continue cooking until liquid evaporates and browning develops. Add garlic early enough to soften but watch it — it burns fast. Add any finishing acid (cider vinegar, wine) in the last 1–2 minutes and let it cook off before removing from heat.

Pour the 6 cups chicken broth low-sodium preferred (plus the 1 oz dried porcini mushrooms optional, for deep flavor 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 chicken broth low-sodium preferred will shock the 1 ½ cups Arborio rice and slow down the cooking process.

In a wide, heavy-bottomed Pot or Dutch Oven, heat 1 tbsp of 3 tbsp unsalted butter divided and the 2 tbsp olive oil over medium-high heat. Add the sliced Cremini Mushrooms 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 unsalted butter divided and ½ tsp black pepper freshly ground, then transfer to a plate and set aside.

Reduce heat to medium. In the same Pot, add 1 more tablespoon of 3 tbsp unsalted butter divided. Add the 1 shallots finely diced and cook, stirring occasionally, for 3–4 minutes until softened and translucent. Add the 4 cloves garlic minced and cook for 1 more minute until fragrant.

Add the 1 ½ cups Arborio rice to the Pot and stir to coat every grain in the 3 tbsp unsalted butter divided and 2 tbsp olive oil. Toast the 1 ½ cups Arborio rice 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 dry white wine such as Pinot Grigio or Sauvignon Blanc and stir constantly until it is fully absorbed by the 1 ½ cups Arborio rice, about 1–2 minutes. This step adds brightness and acidity that balances the richness of the finished dish.

Begin adding the warm 6 cups chicken broth low-sodium preferred one Ladle at a time (about ½ cup per addition). Stir frequently — not constantly, but enough to keep the 1 ½ cups Arborio rice 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 Arborio rice. 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 chicken broth low-sodium preferred one Ladle at a time. You may not need all the 6 cups chicken broth low-sodium preferred, or you may need a splash of water at the end — follow the 1 ½ cups Arborio rice, not the clock.

Remove the Pot from the heat. Stir in the remaining 1 tbsp of cold 3 tbsp unsalted butter divided and all of the grated 1 cup Parmesan cheese freshly grated, plus more for serving. 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 unsalted butter divided and ½ tsp black pepper freshly ground.