Heat the oil, fried the mushroom with garlics. Keep stirring until its become brown, and evaporate all the water.
Put the onion into the mushroom, keep stir frying until its become transparent and soft. Start warming the chicken stock at the same time.
Put the risotto rice into the pan, keep stir frying until the rice become brown in color.
Pour the chicken stock (1/2 cup) into the pan. Stir often, until the rice absorbed all the liquid. Keep repeating this procedure until the risotto become creamy and tender. (Hot water may preferred, after using all the chicken stock, as it wont be too salty)
When its almost done, turn off the fire. Put the Parmesan cheese into the risotto, and mix it well.
Done!
