In a large skillet or saucepan, heat the olive oil and 1 tablespoon of butter over medium heat

Add the chopped onion and cook until it becomes translucent, about 2-3 minutes

Add the minced garlic and sliced mushrooms to the skillet. Cook until the mushrooms release their moisture and start to brown, about 5-7 minutes. Season with a pinch of salt and pepper

Remove about half of the cooked mushrooms and set them aside for later

Add the Arborio rice to the skillet and stir to coat the rice with the butter and oil. Cook for 1-2 minutes until the rice becomes slightly translucent at the edges

Begin adding the warm broth to the rice, one ladleful at a time. Stir the rice constantly and allow the liquid to be absorbed before adding more broth. Continue this process until the rice is creamy and cooked al dente. This should take about 18-20 minutes

Add the reserved cooked mushrooms back into the risotto and stir to combine

Remove the skillet from the heat and stir in the remaining tablespoon of butter and the grated Parmesan cheese. Mix until the butter and cheese are melted and the risotto is creamy

Taste the risotto and adjust the seasoning with more salt and pepper if needed

Serve the risotto funghi in individual plates or bowls, garnished with chopped fresh parsley