Creamy Mushroom Risotto

Heat olive oil in a large skillet over medium-high heat. Sauté onion and garlic in the oil until the onion softens and the garlic turns lightly golden. Remove the garlic, then add parsley, celery, salt, and pepper. Cook until the celery becomes tender, then stir in the mushrooms. Lower the heat and continue cooking until the mushrooms are soft.

Pour in the milk and cream, then add the rice to the skillet. Bring it to a simmer. Gradually stir in the vegetable stock, adding one cup at a time until fully absorbed by the rice.

Once the rice is cooked, stir in butter and Parmesan cheese, and remove from heat. Serve immediately and enjoy!