- Heat the broth and 1 cup of water in a medium saucepan over high heat until almost boiling. Remove from heat and cover to keep warm.
- Heat 1 tablespoon of the oil in a large saucepan over medium-high heat. Cook the onion, stirring, for 5 mins or until tender. Stir in the rice until well coated. Stir in the wine and cook for 1 min or until wine has evaporated. Add 1 ladleful of broth mixture and gently stir until broth is absorbed. Repeat with the remaining broth mixture until the rice is tender with just a slight bite.
- Meanwhile, heat the remaining oil in a large frying pan over medium-high heat. Cook the garlic, stirring, for 3-4 mins or until golden and crisp. Use a slotted spoon to transfer to a plate. Increase heat to high. Cook the mushrooms in the butter, in batches, stirring, for 5 mins or until golden and tender. Transfer to another plate. Return one-quarter of the mushrooms to the pan. Add the garlic and parsley. Season and toss to combine. Reserve to garnish the risotto.
- Stir the plain mushrooms and parmesan into the risotto. Set aside, covered, for 2 mins to melt. Divide among plates and top with reserved garlic mushrooms. Season with pepper.