In a medium saucepan, heat the chicken or vegetable broth over low heat. Keep it warm but not boiling.

In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and sliced mushrooms, and cook until the mushrooms are tender and any liquid has evaporated, about 7 minutes.

Add the Arborio rice to the skillet and stir to coat it with the oil and vegetables. Cook for 1-2 minutes until the rice is slightly translucent around the edges. Pour in the white wine and stir until it is mostly absorbed by the rice.

Begin adding the warm broth, one ladleful at a time, stirring frequently. Wait until the broth is almost completely absorbed before adding the next ladleful. Continue this process until the rice is creamy and tender but still slightly al dente, about 20 minutes.

Remove the skillet from the heat and stir in the butter and grated Parmesan cheese. Season with salt and black pepper to taste.

Serve the risotto hot, garnished with fresh parsley.

Notes:

•Serving Suggestion: This dish pairs well with a simple green salad and a glass of white wine.

•Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth to maintain the creamy texture.