Prepare the Mushrooms:

Heat the olive oil in a large skillet over medium heat. Add the sliced mushrooms and sauté until they release their moisture and become golden brown, about 5-7 minutes. Remove from heat and set aside.

Cook the Risotto Base:

In a separate large pan, melt the butter over medium heat. Add the chopped onion and garlic, cooking until softened, about 2-3 minutes. Stir in the Arborio rice and cook for 1-2 minutes until the rice is lightly toasted and coated with butter.

Add Wine and Broth:

Pour in the white wine (if using) and stir until the liquid is mostly absorbed. Gradually add the warm broth, one ladle at a time, stirring constantly. Allow the rice to absorb the liquid before adding more broth. Continue this process until the rice is creamy and al dente, about 18-20 minutes.

Finish the Risotto:

Once the rice is cooked, stir in the sautéed mushrooms, Parmesan cheese, and fresh herbs. Season with salt and pepper to taste. Remove from heat and let the risotto rest for a minute before serving.

Serve and Garnish:

Spoon the risotto into bowls and garnish with additional Parmesan cheese and fresh herbs for an added touch of flavor.