Decadent Creamy Mushroom Risotto

1.In a saucepan, heat the vegetable broth over low heat and keep it warm.

2.In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

3.Add the minced garlic and sliced mushrooms to the skillet, cooking until the mushrooms are tender and browned, about 5-7 minutes.

4.Stir in the Arborio rice, allowing it to toast for about 2 minutes, stirring frequently.

5.Begin adding the warm vegetable broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.

6.Once the rice is cooked, reduce the heat to low and stir in the heavy cream, remaining butter, and grated Parmesan cheese. Mix until well combined and creamy.

7.Season with salt and pepper to taste. Remove from heat and let it sit for a couple of minutes to thicken slightly.

8.Serve hot, garnished with fresh parsley.