Steps
1. In a saucepan, heat the vegetable broth and keep it warm over low heat.
2. In a separate pan, heat olive oil and butter over medium heat. Add onion and garlic, sauté until translucent.
3. Add sliced mushrooms and cook until they are soft, about 5 minutes.
4. Stir in the Arborio rice and toast for 1-2 minutes until slightly translucent.
5. Pour in the white wine (if using) and let it simmer until absorbed.
6. Gradually add the warm vegetable broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more.
7. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
8. Season with salt and pepper to taste. Remove from heat and let it rest for a minute.
9. Serve warm, garnished with fresh parsley and Parmesan cheese if desired.