Mushroom & Herb Risotto

Heat 2 Tbsp oil in a large skillet over medium heat. Add the onion, 1/2 tsp salt and 1/4 tsp pepper and cook, covered, stirring occasionally, until tender, 6 to 8 minutes. Add the garlic and cook, stirring, for 1 minute. Add the rice and cook, stirring, for 1 minute. Add the wine and simmer until absorbed, 5 to 7 minutes. Add the broth and simmer, stirring occasionally, until the rice is tender and creamy and the broth has been absorbed, 18 to 20 minutes. Stir in the Romano. Meanwhile, heat the remaining 2 Tbsp oil in a second large skillet over medium-high heat. Add the mushrooms, season with 1/4 tsp each salt and pepper and cook, tossing occasionally, until golden brown and tender. Add the parsley and tarragon and toss to combine. Fold the mushroom mixture into the risotto and top with additional Romano, if desired.