Step 1: Prepare the Broth : In a saucepan, heat the vegetable or chicken broth and keep it warm over low heat. Tip: Warm broth ensures even cooking and prevents shocking the rice.

Step 2: Sauté the Mushrooms : In a large skillet, heat 1 tablespoon butter and 1 tablespoon olive oil over medium-high heat. Add mushrooms and a pinch of salt. Sauté until they release their moisture and turn golden brown, about 6–8 minutes. Remove and set aside.

Step 3: Cook the Aromatics : In the same pan, add the remaining butter and olive oil. Sauté onions until soft and translucent (3–4 minutes). Add minced garlic and cook for another 30 seconds until fragrant.

Step 4: Toast the Rice : Stir in Arborio rice and cook for 2–3 minutes until edges become slightly translucent. This helps develop a nutty flavor and keeps the grains firm.

Step 5: Deglaze with Wine : Pour in the white wine, stirring constantly until it’s mostly absorbed.

Step 6: Add Broth Gradually : Begin adding the warm broth one ladle at a time. Stir frequently, allowing each addition to be absorbed before adding more. Continue this process for about 18–20 minutes until the rice is al dente and creamy.

Step 7: Finish the Risotto : Stir in the cooked mushrooms, Parmesan cheese, and cream. Season with salt and pepper. Mix gently until everything is creamy and combined.

Step 8: Garnish and Serve : Remove from heat, let it rest for 2 minutes, and garnish with parsley and extra Parmesan.