Warm your broth in a saucepan on low until hot but not boiling.

In a wide pan, heat olive oil and a bit of butter. Add sliced mushrooms and cook for about a minute before stirring, then season with salt and pepper.

Remove the mushrooms from the pan once golden and set aside.

In the same pan, add a touch more butter if needed. Cook chopped onion until soft, then add minced garlic for about 30 seconds.

Stir in Arborio rice and cook for about 1 minute to coat it with flavor.

Add a splash of white wine and stir until mostly absorbed.

Gradually add warm broth, one ladle at a time, stirring gently until mostly absorbed before adding more. This process should take about 18 to 22 minutes.

When the rice is tender but al dente, stir the mushrooms back in. Remove from heat and add grated Parmesan and a final spoon of butter.

Taste and adjust salt and pepper as needed, then let sit for one minute before serving.