Start by heating your broth gently in a saucepan and keep it at a gentle simmer to ensure it's ready for gradual addition.
In your large pan, melt 1 tablespoon of butter over medium heat. Add the finely chopped onion and cook, stirring frequently, until translucent and fragrant, about 3-4 minutes. The onion should become soft and slightly golden.
Add the sliced mushrooms to the pan. Cook, stirring occasionally, until they release their juices and turn a deep, caramel color, about 5-7 minutes. The aroma will become earthy and inviting.
Pour in the white wine (if using) and let it simmer until mostly evaporated, about 2-3 minutes. You'll notice the mushrooms soaking up the wine and the mixture smelling rich and aromatic.
Add the rinsed Arborio rice to the pan. Stir well to coat each grain with the buttery mixture and cook for about 2 minutes until the edges become slightly translucent and the rice starts to toast lightly, releasing a nutty aroma.
Begin adding the warm broth one ladleful at a time, stirring constantly. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process, maintaining a gentle simmer, until the rice is creamy, tender but still with a slight bite—about 18-20 minutes.
Once the rice is cooked to your liking, turn off the heat. Stir in the remaining 1 tablespoon of butter and the grated Parmesan cheese until melted and combined, creating a velvety, rich texture. Adjust seasoning with salt and pepper to taste.
Let the risotto rest for a couple of minutes, covered, to allow flavors to meld and the texture to settle into a luscious, slightly loose consistency.
Serve the mushroom risotto hot, garnished with extra Parmesan or fresh herbs if desired, and enjoy the creamy, earthy dish that feels both rustic and refined.
