1. Chop the onion, crush the garlic and fry in a little olive oil.
2. Add the risotto rice and cook it briefly over low heat.
3. Deglaze with the white wine and add a generous dash of stock. Bring this to the boil with the lid on the pan, over low heat.
4. In the meantime, roughly chop the mushrooms and add them to the risotto.
5. As soon as the rice has absorbed the liquid, add another dash of stock. Repeat this until the rice is done.
6. Finely chop the parsley.
7. Garnish the risotto with the parsley and parmesan cheese.

Enjoy!