Step 1: Prepare the Broth

1. Heat Broth: In a saucepan, heat the chicken or vegetable broth over low heat. Keep it warm throughout the cooking process.

Step 2: Sauté the Vegetables

1. Sauté Onions: In a large skillet or saucepan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and sauté for about 3–4 minutes until translucent.
2. Add Garlic and Mushrooms: Stir in the minced garlic and sliced mushrooms. Cook for an additional 5–7 minutes, or until the mushrooms are tender and any liquid has evaporated. Season with salt and pepper.

Step 3: Toast the Rice

1. Add Arborio Rice: Add the Arborio rice to the skillet and stir well to coat the grains with the oil and butter. Toast the rice for about 2 minutes, stirring frequently, until it becomes slightly translucent.

Step 4: Add Wine

1. Pour in White Wine: Add the white wine to the skillet, stirring constantly until it is mostly absorbed by the rice. This will add depth of flavor to the risotto.

Step 5: Cook the Risotto

1. Add Broth Gradually: Begin adding the warm broth to the rice one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding more. Continue this process for about 18–20 minutes, or until the rice is creamy and al dente.
2. Check for Doneness: Taste the rice to ensure it is cooked to your liking. You may not need all the broth.

Step 6: Finish the Risotto

1. Stir in Cheese and Butter: Once the rice is cooked, remove the skillet from heat. Stir in the remaining tablespoon of butter and the grated Parmesan cheese until melted and creamy. Adjust the seasoning with salt and pepper to taste.

Step 7: Serve

1. Plate and Garnish: Serve the mushroom risotto warm, garnished with fresh parsley and additional Parmesan cheese if desired.
2. Enjoy: Enjoy this rich and comforting dish!