Start by heating a tablespoon of olive oil in a large sauté pan over medium heat. Add the chopped mushrooms and sauté until they turn a deep golden brown and release their earthy aroma, about 8-10 minutes. Remove the mushrooms and set aside.
In the same pan, melt the butter and add the diced onion. Cook gently until translucent and fragrant, about 5 minutes, stirring frequently. Add the minced garlic and cook for another minute until fragrant.
Pour in the Arborio rice and stir continuously for about 2 minutes until the edges of the grains become slightly translucent and they are well coated with butter and oils. This toasting step enhances flavor and texture.
Add the white wine and stir until it is mostly absorbed, which should take about 1-2 minutes. The rice will shimmer and smell bright with the wine's aroma.
Begin adding the warm vegetable broth one ladleful (about ½ cup) at a time, stirring constantly. Wait until each addition is mostly absorbed before adding the next, maintaining a gentle simmer.
After about 15 minutes, reintroduce the sautéed mushrooms into the pan. Continue adding broth and stirring until the rice is tender yet retains a slight bite, about 20-25 minutes total.
Check the texture—if the rice is creamy, tender, and the mixture is slightly glossy, remove the pan from heat. Stir in the grated Parmesan cheese for added umami, and adjust seasoning with salt and pepper as needed.
Let the risotto rest for a couple of minutes, then serve hot, garnished with extra Parmesan or fresh herbs if desired. Enjoy the rich, earthy aroma and the velvety texture with each spoonful.
