300g Arborio rice (risotto rice)
250g mushrooms (button mushrooms, shiitake, or a mix of wild mushrooms), cleaned and sliced or diced
1 onion, finely chopped
2 cloves of garlic, minced
750ml hot vegetable broth
120ml dry white wine
2 tablespoons olive oil
2 tablespoons butter
60g grated Parmesan cheese
Salt and freshly ground black pepper
Fresh chopped parsley for garnish (optional)

In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add the mushrooms and sauté until golden brown and any released moisture has evaporated. Remove them from the skillet and set aside.
In the same skillet, add the chopped onion and sauté until translucent. Add the minced garlic and Arborio rice, and sauté the rice for about 2 minutes until it becomes slightly translucent.
Pour the white wine into the skillet and stir until it is absorbed by the rice.
Begin adding the hot vegetable broth, one ladle at a time, stirring constantly. Wait until the liquid is absorbed before adding the next ladleful. Continue this process until the rice is creamy and cooked al dente, which takes about 18-20 minutes.
Return the sautéed mushrooms to the skillet and mix them with the rice.
Add the remaining butter and grated Parmesan cheese. Stir well until the risotto is creamy and the cheese is melted. Season with salt and freshly ground black pepper to taste.
Serve hot, garnished with fresh chopped parsley if desired. Mushroom risotto is a delicious and comforting dish, perfect as an appetizer or main course. Buon appetito!