Pour 5 cups of stock into a saucepan and heat up on medium heat.

While the stock is heating up, peel and dice the onions, wash and slice the mushrooms and peel the garlic.

Once the stock is hot, not boiling, add oil to a medium pan and heat up on medium-high heat.

When the oil is hot add the onions and sauté for 2-3 minutes until they soften.

Next, add the mushrooms and cook for 3-4 minutes until they soften and begin to release their juices. Add ¼ tsp salt.

Push the mushrooms aside and press in the garlic, sauté for 30 seconds until fragrant then stir with the mushrooms and onions.

Once again push the veggies aside, add the butter and wait until melted then add the arborio rice. Saute the rice for 2-3 minutes letting it brown slightly.

Add two ladles of the hot broth to the pot and lower the heat to medium under the risotto. Cook on medium until the rice absorbs most of the liquid.

Add another 2 ladles of broth and wait for it to be absorbed before adding another. Repeat this process until the rice is cooked and creamy.

When there is just a bit of liquid left when the rice is cooked, add the parmesan cheese and stir it into the rice well.

Serve immediately.