In a large saucepan, heat a tablespoon of butter over medium heat until melted. Add one finely chopped onion, stirring frequently for about 3-5 minutes until it becomes translucent and fragrant. Then, toss in three minced garlic cloves for an additional minute.

Next, add two cups of freshly sliced mushrooms to the pan, cooking for 5-7 minutes until they release their moisture and turn golden brown.

Pour in one cup of Arborio rice, stirring constantly for about 2 minutes to toast it lightly.

Once the rice is toasted, pour in half a cup of white wine and stir gently until it has mostly evaporated, about 1-2 minutes.

Now, add four cups of warm vegetable broth, one ladle at a time, stirring continuously for about 18-20 minutes.

Once the rice is cooked al dente, stir in half a cup of grated Parmesan cheese and a tablespoon of butter. Season with salt and pepper to taste.

To serve, ladle the creamy mushroom risotto into warm bowls. Top with a sprinkle of fresh parsley and additional Parmesan cheese.