mushroom risotto recipe

1 1/2 cups Arborio rice - 1 lb mushrooms (such as cremini, shiitake, or button), sliced - 1 small onion, finely chopped - 2 cloves garlic, minced - 4 cups chicken or vegetable broth, kept warm - 1/2 cup dry white wine - 1/2 cup grated Parmesan cheese - 3 tablespoons unsalted butter - 2 tablespoons olive oil - Salt and black pepper to taste - Fresh parsley, chopped (for garnish)