Directions

1. 1
   In a large saucepan, melt the butter over medium heat.
2. 2
   Add the onion and garlic, sauté until translucent.
3. 3
   Stir in the Arborio rice and cook for 2 minutes.
4. 4
   Gradually add the chicken broth, one ladle at a time, stirring frequently.
5. 5
   When the rice is al dente, mix in the wild mushrooms and Parmesan cheese.
6. 6
   Season with salt and pepper.
7. 7
   Garnish with fresh parsley before serving.