In a large skillet, melt 2 tablespoons of butter over medium heat for 2 minutes. Sauté 1 chopped onion until translucent, about 4–5 minutes. Add 2 minced garlic cloves, cooking for another minute until fragrant.

Add 1 cup of Arborio rice to the skillet and mix well to coat with butter. Sauté for 2–3 minutes until the rice edges look slightly translucent.

Pour in 4 cups of warm broth, one ladle at a time, allowing the rice to absorb the liquid completely before adding more. Stir continuously for 18–20 minutes.

With 10 minutes left of cooking, add 1 cup of assorted wild mushrooms, stirring to combine and allowing them to soften.

Remove from heat and stir in ½ cup of grated Parmesan cheese until melted. Adjust seasoning with salt and pepper if needed.

Spoon into warm bowls and garnish with fresh herbs. Pair with salad or bread and enjoy!