In a large pan add 1 tablespoon of olive oil, 1 tablespoon of butter and garlic, cook for 1 minute. Add the mushrooms, salt and pepper and parsley, cook until mushrooms are tender and slightly golden.
In an another large pan add the remaining tablespoon of olive oil and butter, melt, add the rice, stir to combine then cook on medium heat for about 1-2 minutes, stirring often.
Add the broth a little at a time (about 1/2 cup at a time), stirring often, lower heat a little, you want a low simmer, you do not want the rice to cook too quickly. Let the rice absorb the broth (but not dry out, a little moist) before adding more. Taste for salt (you may not have to add any if you have a salty broth), cook for approximately 20-30 minutes or until the rice is al dente, not mushy and a little moisture remains.
Add the mushrooms and stir to combine well, add the mascarpone and parmesan, gently combine. Top with parmesan cheese and chopped parsley before serving. Enjoy!
Notes
Mushroom risotto is best when it’s made. If you have leftovers, you can reheat them with a splash of broth to thin it.