In a wide pan over high heat, add the cooking oil and mushrooms. Sauté until browned on all sides. Remove the mushrooms from the pan.

Add 30 g of butter to the pan. Once melted, add in the grated onion and garlic (if you don't have a grater or microplane, finely mince them with a knife instead). sauté for 1-2 minutes until softened and fragrant. and saute for 1-2 minutes until fragrant.

Add the rice and stir to coat the kernels in fat and lightly toast their exterior.

Add about 80% of the total broth you’re going to use (look at rice packaging for risotto ratios).

• Alternatively, add enough broth to submerge the rice to start. You can add more and adjust the liquid at the end.

Bring to a simmer, cover, and let cook undisturbed for 10 minutes.

• Stir to ensure nothing is sticking, and add a bit more broth if necessary.

Simmer covered for 10 more minutes. Taste a rice kernel to make sure it is done to your liking, then turn off the heat.

Stir in the remaining 30 g of butter and the grated parm. Add in more broth or water until the risotto is your desired consistency.

Season to taste with salt and pepper, then serve: add to a plate and top with the sautéed mushrooms and a sprinkle of parsley.