Add olive oil and mushrooms to a saucepan.
Over medium heat cook mushrooms until soft and brown, roughly for 5 minutes.
Set aside.
Add 2 tbs butter and onions to the same saucepan (wiped out) , cook until tender, about 3-4 minutes.
Stir in rice and cook until rice starts to lightly brown, about 5 minutes.
This creates the nuttiness for the extra textured flavour.
Add wine or broth and cook until evaporated while stirring.
Add warmed broth ½ cup at a time, stirring until evaporated after each addition.
This will take about 20 minutes.
Stir in mushrooms with any juices,
Add the last 2 tbs butter and parmesan cheese (reserve a couple of tablespoons for garnish) and parsley.
Taste and add salt & lots of freshly ground black pepper. So creamy and so good
