Sauté the mushrooms: In a medium saucepan or skillet, melt the butter over medium heat. Add the sliced mushrooms and sauté for 5–7 minutes until they release their moisture and start to brown.

Cook the garlic: Add the minced garlic to the mushrooms and cook for 1 minute, stirring frequently, until fragrant.

Toast the rice: Stir in the uncooked rice and cook for 1–2 minutes, allowing it to absorb the butter and lightly toast for enhanced flavor.

Add liquids and seasonings: Pour in the chicken broth, milk, salt, and pepper. Stir to combine and bring the mixture to a boil.

Simmer the rice: Once boiling, reduce the heat to low and cover the pan with a tight-fitting lid. Let it simmer for 15–20 minutes, or until the rice is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.

Incorporate the Parmesan and parsley: Remove the pan from heat and stir in the grated Parmesan cheese and dried parsley. Mix well until the cheese is melted and evenly distributed.

Serve and enjoy: Taste the rice and adjust the seasoning with additional salt or pepper, if needed. Serve warm as a side dish to grilled chicken, steak, or your favorite protein.