Heat a wide heavy-bottomed pan over medium heat and add olive oil along with a knob of butter until melted and fragrant. Add the chopped onion and sauté, stirring often, until translucent and soft, about 5 minutes. The onion should be fragrant and slightly golden.
Add the minced garlic to the pan and cook for about 30 seconds until fragrant, being careful not to burn it. Then, toss in the sliced mushrooms and cook, stirring occasionally, until they release their juices and turn golden brown, about 8-10 minutes. The mushrooms should smell earthy and be slightly crispy around the edges.
Push the mushroom mixture to one side of the pan. In the cleared space, add the Arborio rice and toast it gently for 2-3 minutes, stirring constantly, until the edges become translucent and it smells nutty. This step helps develop flavor and ensures the rice will absorb the broth properly.
Pour the white wine into the rice and stir continuously until the wine is mostly absorbed and the rice begins to look slightly glossy, about 2 minutes. This brightens the dish and adds depth to the flavor.
Begin adding the warm vegetable broth, about half a cup at a time, stirring constantly. Allow the rice to absorb most of the liquid before adding the next ladleful. Continue this process, maintaining a gentle simmer, until the rice is tender but still has a slight bite, about 18-20 minutes. Keep stirring to release the rice’s starch, creating a creamy sauce.
Halfway through, reintroduce the cooked mushrooms into the rice and stir to combine. This ensures the flavors meld and the mushrooms stay tender and flavorful.
Check the rice for doneness; it should be al dente with a velvety, creamy consistency. If the risotto is too thick, stir in a splash more hot broth to loosen it up.
Remove the pan from heat and stir in the grated Parmesan cheese, along with a final knob of butter for extra richness and shine. The risotto should look glossy and inviting.
Let the risotto rest for 2 minutes, then give it a gentle stir. Serve hot, garnished with extra Parmesan or fresh herbs if desired, and enjoy the velvety, earthy bites.
