Creamy Mushroom Risotto

1. In a medium saucepan, heat vegetable broth to a simmer and keep warm. 2. In a large, heavy-bottomed pot or Dutch oven, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. 3. Add sliced mushrooms and cook until they release their liquid and start to brown, about 5-7 minutes. Stir in garlic and cook for another minute. 4. Add Arborio rice and stir for 1-2 minutes until the edges of the grains become translucent. 5. Pour in the white wine and stir continuously until it is completely absorbed by the rice. 6. Begin adding the warm broth, 1 ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding the next. This process will take about 20-25 minutes. The risotto is done when the rice is creamy but still firm to the bite (al dente). 7. Remove from heat. Stir in Parmesan cheese and butter until melted and creamy. Season with salt and pepper. 8. Serve immediately, garnished with fresh parsley.