For the rice, visit your local Italian market and purchase a high quality Italian short grain rice called Arborio, which comes in three varieties: Vialone, Carnaroli, and Baldo; each one has slightly different cooking times, texture, and grain size. The high starch content creates the creamy texture. The better the quality of rice and mushrooms, the more expensive it will be, but the end result will be worth it! Recipe from As Fresh as it Gets, courtesy of Arsenal Pulp Press.
In a medium pot on medium heat, bring stock to a simmer.
In a frying pan on medium-high heat, sauté the mushrooms in oil until tender and then set aside.
In the same frying pan on medium-high heat sauté the onions and garlic, stirring constantly until onions are translucent.
Reduce heat to medium, add the rice and cook for about 2 minutes. (You don’t want to brown the rice, just coat it with the oil.)
Add the wine and stir until it is absorbed, then pour in the simmering stock 1/2 cup at a time, stirring constantly until the stock is absorbed. (This step will take about 20 minutes, and the rice will be tender but firm to the bite.)
Once the rice is almost ready, stir in the butter and Parmesan cheese. Just before serving, add the sautéed mushrooms. (Adding the mushrooms in the last stage prevents the risotto from turning grayish in color.) Season with salt and pepper. Top with more Parmesan if desire.