Creamy Mushroom Risotto

Pour the broth into a medium saucepan and heat over low heat until steaming (not boiling); keep it warm on the back of the stove the whole time you cook the risotto.
Heat 1 tbsp butter and 1 tbsp olive oil in a large, wide pot or deep skillet over medium-high heat, add the mushrooms, and cook 6 to 8 minutes, stirring occasionally, until deeply golden brown; remove to a plate.
In the same pot, melt 1 more tbsp butter over medium heat, add the onion, and cook 4 minutes until soft and translucent, then add the garlic and cook 30 seconds until fragrant.
Add the Arborio rice and stir constantly for 1 to 2 minutes until the edges of the grains look slightly translucent; this toasting step builds flavor.
Pour in the white wine and stir until it is almost fully absorbed, about 1 to 2 minutes.
Add 1 cup of the warm broth and cook, stirring frequently, until it is mostly absorbed and the pot is nearly dry, about 3 to 4 minutes.
Continue adding the warm broth 1 cup at a time, stirring frequently and waiting until each addition is absorbed before adding more, for about 20 to 25 minutes total.
Check doneness by tasting a spoonful: the rice should be creamy and just tender with a very slight firm bite in the center (not crunchy, not mushy); you may not need all the broth.
Stir the cooked mushrooms back into the pot along with the remaining 1 tbsp butter, 3/4 cup Parmesan, 1 tsp salt, and 1/2 tsp pepper.
Stir vigorously for 30 seconds off the heat until the risotto looks glossy and slightly loose, since it will thicken further as it sits.
Spoon into warm bowls right away, topping with parsley and extra Parmesan; risotto is best eaten immediately as it firms up quickly once it cools.