Prep the broth by heating chicken or vegetable broth in a pot over medium-low heat to a gentle simmer.

In a large skillet, melt 2 tablespoons of butter over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes until translucent and soft.

Stir in the minced garlic and cook for another minute until fragrant.

Add Arborio rice to the skillet, stirring to coat with the butter. Toast the rice for about 2-3 minutes.

Pour in white wine and stir continuously for about 2 minutes until most of the liquid is absorbed.

Gradually ladle in the warm broth, one cup at a time, stirring frequently. Allow each addition to be absorbed before adding the next. This takes about 18-20 minutes.

When the rice is nearly al dente, add sliced mushrooms and stir gently for about 5 minutes until tender.

Remove from heat and stir in grated Parmesan cheese until melted and combined.

Garnish with freshly chopped herbs and serve immediately while warm.