In a saucepan, heat the vegetable or mushroom broth until it simmers. Keep it warm on low heat.

In a large pan, heat the olive oil and one tablespoon of butter over medium heat. Add the chopped onion and sauté until it becomes translucent.

Toss in the minced garlic and cook for another minute, stirring constantly.

Add the assorted wild mushrooms and sauté until they become tender, about 5-7 minutes. Season with salt and pepper.

Stir in the Arborio rice, allowing it to toast for a minute or two, until it becomes slightly translucent at the edges.

Pour in the dry white wine (if using) and cook until it’s mostly absorbed by the rice.

Start adding the warm broth, one ladleful at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle of broth. This process will take about 18-20 minutes until the rice is creamy and al dente.

Once the risotto is at your desired creaminess, remove it from heat. Stir in the remaining tablespoon of butter and grated Parmesan cheese until well combined.

Taste and adjust seasoning if necessary. Serve warm, garnished with fresh parsley.