Instructions

1. In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onions and sauté until translucent, about 5 minutes.
2. Add the minced garlic and sliced mushrooms, cooking for an additional 5-7 minutes, or until the mushrooms are tender and any released liquid has evaporated.
3. Stir in the Arborio rice, coating the grains with the oil and cooking for 2 minutes until the edges become slightly transparent.
4. Pour in the white wine and cook, stirring constantly, until it's mostly absorbed by the rice.
5. Begin adding the warm vegetable broth one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next, which should take about 18-20 minutes.
6. Once the rice is creamy and al dente, stir in the butter, grated Parmesan cheese, and heavy cream. Season with salt and pepper to taste.
7. Remove from heat and let sit for 2 minutes. Serve immediately, garnished with fresh parsley.