1. Sauté mushrooms in butter. Season with salt and pepper to taste. Set aside.

2. Meanwhile, in a deep skillet, sauté the onion and garlic in oil over medium heat until soft.

3. Stir in the rice and cook 1 minute, coating rice with the oil.

4. Stir in 1 cup of the hot broth and let simmer until the liquid is mostly absorbed, stirring frequently.

5. Repeat with the remaining broth and hot water.

6. Test for doneness: the rice should be creamy and slightly chewy in the center, not dry. Add more hot liquid if necessary to cook longer.

7. Cook for a total of 20-25 minutes.

8. Stir in the mushrooms, cheese, and parsley and season to taste.

9. Cook until warmed through. Serves 6.