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Place chicken stock in a saucepan and heat, but do not boil.
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Add oil to a medium saucepan and heat. Add onion and sauté for a few minutes before adding the garlic and sliced mushrooms.
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Cook mushrooms for about 4 minutes, while gently moving them around with a spatula.
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Add white wine and reduce to half before adding the rice, salt and pepper.
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Stir to coat the rice evenly and commence adding the stock one ladle at a time, about ½ cup.
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Gently move the rice back and forth with the spatula until it reduces almost completely before adding another ladle. Repeat until no more stock remains, about 35 – 40 minutes.
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Temperature should be a nice simmer, not a rolling boil. The rice must cook and become creamy before serving.
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Remove from heat and stir in parmesan cheese. Adjust seasoning if desired.
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Garnish with parsley.
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Serve immediately.
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Risotto can be warmed the next day with the addition of a little stock or butter.