Warm your broth in a small pot and keep it warm on low.

In a wide pan, heat olive oil and butter. Add mushrooms and let them brown before moving them. Once golden, scoop them out.

In the same pan, add more butter if needed. Cook onion or shallot until soft, then add garlic and cook for another 30 seconds.

Stir in the Arborio rice and let it toast for about a minute until glossy.

If using wine, pour it in and stir until it mostly cooks off.

Add warm broth one ladle at a time, stirring often. Let the rice absorb most of the liquid before adding more.

After about 18 to 22 minutes, taste the rice to ensure it's tender but with a slight bite.

Stir the mushrooms back in. Turn the heat down low and mix in Parmesan and a small knob of butter.

Taste and season with salt and pepper. Finish with parsley for freshness.