Heat olive oil in a large pan and sauté onions until soft.

Add sliced mushrooms and cook until golden.

Stir in the Arborio rice and cook for 1-2 minutes.

Add the wine (if using) and let it simmer until absorbed.

Gradually add the broth one ladle at a time, stirring continuously until the rice is cooked and creamy.

Stir in black garlic paste, Parmesan cheese, salt, and pepper.

Serve hot, garnished with fresh parsley.