Warm the stock

• Bring the vegetable stock to a gentle simmer in a saucepan and keep it hot over low heat.

Sauté the mushrooms

• Heat the olive oil in a frying pan over medium-high heat.
• Add the mushrooms and cook until golden and their moisture has evaporated.
• Season with salt and pepper, then set aside.

Soften the aromatics

• In the same pan, melt half the butter and add the onion.
• Cook until soft and translucent, then stir in the garlic and cook until fragrant.

Toast the rice

• Add the arborio rice and stir to coat in the fat.
• Toast until the grains are glossy and the edges look translucent.

Deglaze with wine

• Pour in the white wine and stir constantly until it has almost fully absorbed.

Add the stock gradually

• Add a ladle of hot stock and stir until absorbed.
• Keep adding stock a ladle at a time, stirring, until the rice is creamy and al dente.

Finish and serve

• Return the mushrooms to the pan.
• Off the heat, stir in the remaining butter and the parmesan until creamy.
• Season to taste and serve immediately.