Heat the broth in a saucepan over medium heat until simmering. Keep it warm on low heat.

In a large pan, heat olive oil and 1 tbsp butter over medium heat. Add the mushrooms and sauté until golden brown, about 5 minutes. Remove and set aside.

In the same pan, add the remaining butter and sauté the onion until translucent, about 3 minutes. Add garlic and cook for another minute.

Add the Arborio rice and stir to coat with the butter. Toast the rice for 2 minutes until slightly translucent at the edges.

Pour in the white wine and stir until absorbed. Begin adding the warm broth, one ladle at a time, stirring frequently until each addition is absorbed before adding the next.

Continue adding broth and stirring for about 18-20 minutes until the rice is creamy and al dente.

Stir in the sautéed mushrooms, Parmesan cheese, and season with salt and black pepper. Garnish with fresh parsley before serving.