In a medium saucepan, heat 4 cups of vegetable broth over low heat, keeping it warm but not boiling.

In a separate large skillet, melt 2 tablespoons of butter over medium heat. Add finely chopped onion, stirring frequently until it softens and turns translucent, about 3-4 minutes.

Add 1 cup of your favorite diced or sliced mushrooms. Sauté for another 5-7 minutes, then stir in minced garlic and cook for an additional 30 seconds.

Stir in 1 cup of Arborio rice, ensuring it's evenly coated with the buttery mixture. Toast for about 2-3 minutes until edges become slightly translucent.

Pour in ½ cup of dry white wine, stirring gently until mostly absorbed.

Slowly ladle in 1 cup of the warm vegetable broth, stirring constantly. Allow rice to absorb most of the broth before adding the next cup.

Repeat adding broth, one cup at a time, for about 20-25 minutes. Rice should be al dente and creamy.

Stir in ½ cup of grated Parmesan cheese and 1 tablespoon of butter until combined and creamy.

Spoon risotto into warm bowls and finish with a sprinkle of freshly chopped parsley and extra Parmesan cheese.