Prepare your pots – one pot for heating up hot stock and one for risotto. Heat your stock and set aside with a lid on it. In your risotto pot heat to medium heat, add olive oil, add onions and sweat, salt as you go. Once the onions are cooked through, around 5 minutes, add the garlic and cook another 2 minutes. Deglaze with the white wine and immediately add your rice. Begin stirring and let the rice soak up the wine.

Once the rice soaks up the wine, add 1 ladles of hot chicken stock to the rice and stir continuously. Make sure the heat is on a medium to low simmer, not boiling. Boiling will result in uneven cooking. Risotto is a low and slow kind of process. Once all the liquid is soaked up by the rice continue the process by adding 2 more ladles and stirring. You will continue doing this until the rice is cooked through – around 30 minutes DONT RUSH IT! Make sure you salt as you go and taste the salt levels. You know the rice is done when it is slightly al dente but not raw – there will no longer be a bright white look to the rice like it had before.

In a separate pan over medium heat, add olive oil. Saute the mushrooms. Let them sit on one side for 3 minutes, stir and cook another 3 minutes on the other side. Once they are browned, salt and saute until they are cooked through. Set aside.

Turn the rice off the heat and stir in 3-4 tbsp of butter and mushrooms. Serve immediately and garnish with parsley.