01.  Heat olive oil in a large skillet and sauté the chopped onion and garlic until they become translucent.

02.  Add the sliced mushrooms and cook until they release their liquid and turn golden brown.

03.  Stir in the rice and cook for a few minutes until it becomes translucent.

04.  Pour in the white wine and stir until the liquid is absorbed.

05.  Begin adding the hot vegetable broth, one ladle at a time, stirring constantly until the rice is cooked and creamy.

06.  Season with salt and pepper to taste and finish with grated Parmesan cheese.

07.  Serve immediately.