Steps
1. In a saucepan, heat the vegetable broth and keep it warm on low heat.
2. In a separate pan, melt 1 tbsp of butter and sauté the garlic and onion until translucent.
3. Add the Arborio rice and cook for 1-2 minutes until lightly toasted.
4. Pour in the white wine and stir until absorbed.
5. Begin adding the warm broth, one ladle at a time, stirring frequently until the rice is creamy and al dente.
6. In another pan, sauté the mushrooms in the remaining butter until golden brown.
7. Fold the mushrooms into the risotto along with the Parmesan cheese.
8. Season with salt and pepper, garnish with fresh parsley, and serve hot.