In a large skillet over medium heat, drizzle olive oil. Add finely chopped onion and sauté for about 3-4 minutes until translucent. Stir in minced garlic and cook for another minute until fragrant.

Add sliced mushrooms to the skillet, stirring well to coat in the oil. Cook for 5-7 minutes until the mushrooms soften and their moisture evaporates.

Pour in Arborio rice and stir for about 2 minutes, allowing the grains to toast slightly in the skillet.

Carefully pour in white wine and stir continuously until the liquid is almost fully absorbed, approximately 2-3 minutes.

Begin adding warm vegetable broth, one ladle at a time, stirring gently. Allow each addition to be absorbed before adding more, which should take about 18-20 minutes.

Once the rice is al dente and creamy, remove the skillet from heat and stir in freshly grated Parmesan cheese. Season with salt and pepper to taste.

To finish, sprinkle with finely chopped fresh parsley and an extra pinch of Parmesan cheese. Serve warm.