Ingredients:

• 200g button mushrooms (sliced)
• 1 1/2 cups Arborio rice
• 1 small onion (finely chopped)
• 3 garlic cloves (minced)
• 1/4 cup white wine
• 4-5 cups vegetable or chicken broth (kept warm)
• 2 tbsp olive oil
• 1 tbsp butter
• 1/2 cup grated Parmesan cheese
• 1/4 cup heavy cream (optional for extra creaminess)
• Fresh parsley (chopped) for garnish
• Salt and pepper to taste

Method of preparation:

1. Heat olive oil and butter in a large pan. Add onion and garlic, sauté until soft.
2. Add the sliced mushrooms and cook until browned and soft, about 5-7 minutes.
3. Stir in the Arborio rice, toasting it for 2-3 minutes.
4. Pour in white wine and stir until it's absorbed.
5. Begin adding the warm broth one ladle at a time, stirring continuously. Wait until the liquid is absorbed before adding more broth.
6. Keep adding broth and stirring for about 20 minutes until the rice is cooked al dente and creamy.
7. Stir in the Parmesan cheese and, optionally, the heavy cream for extra richness. Season with salt and pepper.
8. Garnish with fresh parsley and serve hot.