Steps
1. In a saucepan, heat olive oil and 1 tbsp butter. Saute onions and garlic until fragrant.
2. Add mushrooms and cook until they release their juices. Remove half and set aside.
3. Add Arborio rice to the pan and toast for a minute. Pour in the white wine and let it evaporate.
4. Gradually add vegetable broth, stirring constantly until rice is creamy and cooked.
5. Stir in the reserved mushrooms, remaining butter, and season with salt and pepper.
6. Serve hot, garnished with grated Parmesan cheese.