Steps
1. Heat olive oil and butter in a pan over medium heat.
2. Add chopped onion and garlic, sauté until translucent.
3. Add sliced mushrooms and cook until soft.
4. Stir in Arborio rice and cook for 1-2 minutes until slightly toasted.
5. Gradually add vegetable broth, one ladle at a time, stirring constantly until the liquid is absorbed before adding more.
6. Continue this process until the rice is creamy and cooked al dente, about 18-20 minutes.
7. Stir in Parmesan cheese, salt, and pepper.
8. Garnish with fresh parsley and serve warm.