Steps
1. In a saucepan, heat the vegetable broth over low heat and keep warm.
2. In a separate pan, heat olive oil and 1/2 tablespoon of butter over medium heat.
3. Add the sliced mushrooms and cook until browned, about 5 minutes. Add minced garlic and sauté for another minute.
4. Stir in the Arborio rice and toast for 1-2 minutes until slightly translucent.
5. Begin adding the warm vegetable broth, one ladle at a time, stirring continuously until absorbed before adding more.
6. Continue this process for about 15-20 minutes until the rice is creamy and al dente.
7. Remove from heat and stir in the remaining butter and grated Parmesan cheese. Season with salt and pepper.
8. Serve hot, garnished with fresh parsley.