Warm up the broth: First things first, pour your vegetable broth into a saucepan and set it over low heat. You want it to be nice and warm, but not boiling, when you add it to the rice. This keeps the cooking process consistent.

Sauté your aromatics: In a large skillet or a Dutch oven (a heavy-bottomed pot is best for even heating!), melt your butter and olive oil over medium heat. Add your finely chopped onion and cook until it's nice and soft and translucent, about 5 minutes. We're not looking for browning here, just tenderizing.

Hello, mushrooms and garlic! Now, toss in your minced garlic and sliced mushrooms. Cook them up until the mushrooms are nicely browned and have released their moisture, which usually takes about 5-7 minutes. The aroma at this stage is already amazing, right?

Toast the rice: Add your Arborio rice to the skillet. Stir it around constantly for about 1 minute, making sure each grain gets coated in that delicious oil and butter mixture. This toasting step is super important for developing that perfect risotto texture.

Wine time! Pour in your white wine. Keep stirring until the wine is completely absorbed by the rice. It’ll smell so good as the alcohol cooks off, leaving behind that lovely wine flavor.

The magic of adding broth: This is where the risotto truly comes to life! Start adding your warm vegetable broth, one ladleful at a time. Here's the trick: stir, stir, stir! You want to make sure each addition of broth is almost completely absorbed by the rice before you add the next ladleful. Continue this process for about 18-20 minutes, or until the rice is wonderfully creamy and tender, but still has a slight bite to it – that's "al dente."

Cheesy finish: Once your rice is perfectly cooked, take the skillet off the heat. Stir in your grated Parmesan cheese until it's all melty and incorporated.

Season to perfection: Taste your risotto. Add salt and pepper as needed. Remember, Parmesan is salty, so you might not need much salt.