Prep and cook the mushrooms: Wash the mushrooms, don’t worry about the water content as it will be cooked off. Then destem the mushrooms and cut them into slices. Make sure to slice them larger than you want as they will shrink. Once that’s done add the 4 tablespoons of oil to a skillet and place it over high heat. Toss in the mushrooms and cook them for 5 to 7 minutes or until they have shrunk and all of the moisture has evaporated. Take the cooked mushrooms out of the pan and set aside.

Sautee the onion, garlic, and rice: Add the onions to the same skillet and sautee them for 3 to 4 minutes. Then toss in the garlic along with the rice and continue sauteeing everything for another 2 minutes.

Pour the wine in the skillet and deglaze the pan. Let the wine reduce until it is barely visible.

Add the stock: Start by pouring in enough stock until it covers all of the rice. Stir this until the stock has almost been completely absorbed by the rice. Then add a little bit more stock (about ½ cup) and stir until that has been absorbed. Keep repeating this process until you have gone through 4 cups of stock. At this point, you should taste a piece or two of rice to see if it is done enough for you. If you like your rice a little bit al dente then the 4 cups should be fine. However, if you want softer rice grains then you will need to repeat the process of adding stock until it is a soft as you like.

Finish the dish with butter, cheese, and salt & pepper: Take the skillet off off the heat and toss in the butter and cheese. Stir this until the butter and cheese melt into the dish. Then taste the rice and add salt and pepper as needed. Finally, add back the mushrooms and stir them into the rice.

Serve the mushroom risotto on a plate or in a bowl and sprinkle some fresh herbs over the top. Enjoy!