Start by heating your vegetable broth in a saucepan over low heat until simmering, keeping it warm throughout the process.
Clean and slice your mushrooms into even pieces, aiming for a uniform thickness to ensure even cooking.
Heat your wide pan over medium heat and add a tablespoon of butter. Once melted and bubbling softly, add the chopped onion and sauté until translucent and fragrant, about 5 minutes.
Add the sliced mushrooms to the pan and cook until they soften and release their earthy juices, about 8–10 minutes. Stir occasionally until they turn a lovely golden color.
Stir in the Arborio rice and cook for 2 minutes, allowing the edges to become slightly translucent and to toast lightly, which enhances the flavor.
Pour in the white wine and stir until it’s mostly evaporated and the rice looks glossy and plump, infusing the mixture with brightness.
Begin adding the warm broth, one ladleful at a time, stirring gently and waiting until the liquid is mostly absorbed before adding more. Continue this process, maintaining a gentle simmer, for about 20–25 minutes, until the rice is tender but still has a slight bite.
Once the rice reaches the desired creaminess and tenderness, remove the pan from heat. Stir in the remaining butter, grated Parmesan, and a squeeze of lemon juice for brightness. Season with salt and pepper to taste.
Let the risotto rest for a couple of minutes, then give it a final stir to combine all the flavors and achieve a velvety, glossy texture.
