Steps
1. In a saucepan, heat the broth and keep it warm on low heat.
2. In a separate pan, sauté the onions and garlic in olive oil and butter until translucent.
3. Add the Arborio rice and cook for a few minutes until lightly toasted.
4. Deglaze the pan with white wine and let it cook off.
5. Begin adding the warm broth a ladleful at a time, stirring continuously until absorbed.
6. Continue this process until the rice is creamy and cooked but still slightly al dente.
7. Stir in the sliced mushrooms and Parmesan cheese.
8. Season with salt and pepper to taste.
9. Remove from heat and let it rest for a few minutes before serving.
10. Garnish with fresh parsley and additional Parmesan cheese if desired.