Savory Mushroom Risotto

Heat the vegetable broth in a saucepan and keep it warm over low heat. In a large skillet, heat the olive oil and butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and sliced mushrooms, cooking until the mushrooms are tender and have released their moisture. Add the arborio rice to the skillet and toast it for about 2 minutes, stirring frequently. Pour in the white wine, stirring constantly until it has mostly evaporated. Begin adding the warm vegetable broth, one ladle at a time, stirring frequently and allowing the rice to absorb the liquid before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes in total. Once the risotto is cooked, stir in the grated Parmesan cheese and season with salt and black pepper to taste. Serve immediately, garnished with chopped parsley if desired.