Peel and finely chop the onion. Clean the mushrooms, rinse, pat dry and cut a small piece. Peel and finely chop the clove of garlic.

Wash the parsley, pat dry and finely chop. Heat half of the butter in a large saucepan and fry the onion briefly over low heat. Add the rice and stir until the grains are translucent, then add the wine. As soon as it has evaporated, pour 2 cups of boiling stock. Let it simmer over medium heat without the lid. Gradually add the stock until the risotto is cooked through. Stir the risotto constantly.

Then heat the oil in a pan and fry the mushrooms and garlic over high heat until the liquid has evaporated. Season with salt and freshly grated pepper. As soon as the risotto is just about done, mix the mushrooms with the parsley into the rice and let cook for a moment. Season the finished risotto to taste. Mix in the remaining butter and cheese lightly and serve immediately.