Step 1

In a saucepan, bring chicken broth to a simmer, but do not boil. Keep warm over low heat.

Step 2

Meanwhile, in a large saucepan over medium-high heat, melt 2 tablespoons butter. Add mushrooms and onion and sauté 4 to 5 minutes or until softened. Stir in rice, garlic, and wine; cook until wine is absorbed. Add 1 cup hot broth, stirring constantly until liquid is nearly absorbed. Repeat process, adding remaining broth 1 cup at a time, stirring constantly until each portion of broth is absorbed before adding next portion (about 15 minutes total).

Step 3

Remove from heat. Stir in remaining 1 tablespoon butter, the Parmesan cheese, parsley, and pepper. Serve immediately.