Steps
1. In a saucepan, heat vegetable broth over low heat and keep it warm.
2. In a separate pan, heat olive oil and butter over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
3. Add the minced garlic and sliced mushrooms; cook until mushrooms are tender and browned, about 5 minutes.
4. Stir in Arborio rice and toast for 1-2 minutes until slightly translucent.
5. Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more.
6. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
7. Stir in grated Parmesan cheese, and season with salt and pepper to taste.
8. Serve hot, garnished with fresh parsley.