#1 In a large pan, heat half of the olive oil over medium heat. Add sliced mushrooms and sauté until they release their moisture and turn golden brown. Set aside #2 Heat the chicken broth in a saucepan and keep it warm over low heat #3 In a large, heavy-bottomed pan, heat the remaining olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and sauté until softened. Add minced garlic and cook for an additional minute until fragrant #4 Add the Arborio rice to the pan and stir to coat the grains with the oil and butter. Toast the rice for about 2 minutes until it becomes slightly translucent around the edges #5 Pour in the dry white wine and stir until the liquid is mostly absorbed #6 Begin adding the warm broth one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding the next ladle. Continue this process until the rice is creamy and cooked al dente #7 Fold in the sautéed mixed mushrooms during the last few minutes of cooking #8 Once the rice is cooked to your desired doneness, remove the pan from heat. Stir in the grated Parmesan cheese and remaining butter. Season with salt and black pepper to taste #9 Garnish with chopped fresh parsley and serve the creamy mushroom risotto immediately.