Steps
1. In a saucepan, heat the vegetable broth and keep it warm over low heat.
2. In a separate skillet, heat olive oil and butter over medium heat. Add the diced onion and sauté until translucent.
3. Add the minced garlic and sliced mushrooms, cooking until the mushrooms are tender.
4. Stir in the Arborio rice and cook for 1-2 minutes until slightly translucent.
5. Begin adding the warm vegetable broth, one ladle at a time, stirring continuously. 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 the grated Parmesan cheese and season with salt and pepper to taste.
8. Serve hot, garnished with fresh parsley.