Steps
1. In a saucepan, heat the vegetable broth and keep it warm on low heat.
2. In a separate pan, sauté onions and garlic in olive oil and butter until translucent.
3. Add the Arborio rice to the pan 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 cooked and creamy.
6. In another pan, sauté the mushrooms until golden brown.
7. Stir in the cooked mushrooms and Parmesan cheese into the risotto.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with fresh parsley.