Steps
1. In a saucepan, heat the chicken or vegetable broth and keep it warm on low heat.
2. In a separate pan, sauté the onions and garlic in olive oil until translucent.
3. Add the Arborio rice to the pan and toast for 1-2 minutes.
4. Deglaze the pan with white wine and let it cook off.
5. Begin adding the warm broth a ladle at a time, stirring frequently until the rice absorbs the liquid.
6. Add the sliced mushrooms halfway through the cooking process.
7. Once the rice is cooked to al dente, stir in the Parmesan cheese and heavy cream.
8. Season with salt and pepper to taste.
9. Serve hot and garnish with additional Parmesan cheese if desired.