1. Heat olive oil in a pan over medium-high heat. Add mushrooms and cook until browned, seasoning with salt and pepper.

2. In a separate pot, melt the butter over medium heat. Add onion and garlic and cook until softened.

3. Add arborio rice and toast until the grains are coated. Pour in white wine or apple cider vinegar and stir.

4. Add broth one ladle at a time, stirring frequently, adding a pinch of salt with each addition.

5. After the first cup of broth, stir in half the cooked mushrooms. Continue adding broth until the rice is tender.

6. Stir in the remaining mushrooms once the rice is fully cooked.

7. Serve topped with parmesan, black pepper, and Maldon salt.