🍲 Warm the Broth
- Bring the broth to a low simmer in a saucepan and keep it warm.
🍄 Sauté the Mushrooms
- Heat 1 tablespoon butter and the olive oil in a large pan over medium-high heat.
- Add mushrooms and cook for 6 minutes until golden, then transfer to a plate.
🧅 Build the Base
- Melt another tablespoon of butter in the pan.
- Add the onion and cook for 3 minutes; stir in the garlic for 30 seconds.
- Add the arborio rice and toast for 1 minute until edges are translucent.
🍷 Deglaze and Simmer
- Pour in the wine and stir until absorbed.
- Add the warm broth one ladle at a time, stirring often, until each addition is absorbed before adding the next; continue for 18 to 20 minutes.
🧀 Finish the Risotto
- Stir in the mushrooms, remaining butter, and Parmigiano.
- Season with salt and pepper, scatter with parsley, and serve immediately.