Prepare the broth by heating the vegetable or chicken broth in a medium saucepan over medium-low heat until it simmers gently.

In a large skillet, melt the butter over medium heat. Add the chopped onion and cook until translucent, then stir in the minced garlic and sauté until fragrant.

Add the sliced mushrooms to the skillet and cook until tender and golden, about 5-7 minutes.

Pour in the Arborio rice and stir to coat it in the butter. Toast for about 2-3 minutes.

Add the dry white wine, stirring frequently until mostly absorbed, about 2-3 minutes.

Gradually add the warm broth, one ladle at a time, stirring frequently until the rice absorbs the liquid, about 20 minutes.

Once creamy and al dente, stir in grated Parmesan cheese and butter until melted. Adjust seasoning with salt and freshly cracked pepper.

Garnish with freshly chopped herbs just before serving and enjoy warm.