Optional: Prepare vegetable broth or use store-bought broth.

Heat 1 tablespoon of olive oil in a pan and cook the mushrooms with the whole garlic garlic. When the mushrooms are cooked, remove the garlic and set aside the mushrooms.

Add another tablespoon of olive oil in the same pan and sauté the chopped onion until transparent. Add the rice and toast it for 2-3 minutes.

Pour in the white wine and let it evaporate.

Gradually add the vegetable broth, stirring constantly.

Once the rice is almost al dente and creamy but still has some bite, stir in the browned mushrooms.

Turn off the heat and stir in the Parmesan cheese, butter, and parsley until well combined.

Serve hot, and enjoy the creamy mushroom risotto!