Mushroom Risotto

In a small pan saute 1 cup of worth of mushrooms in 1 tbsp of butter and set aside

In a large pan, add the chopped onions and garlic to some melted butter. Once the onions start to soften, add the arborio rice, and 2 cups worth of mushrooms. Season with salt and pepper and add a cup of stock, give it a good stir, followed by another cup of stock

I had the heat on medium low and continued doing this till the rice had cooked through. It took me 1/2 hour. Add more stock as needed

Once it was cooked through, I added the parmesan (had some extra for garnish too)

Transfer to a serving bowl, garnish with the sauteed mushrooms and parmesan