Clean and grossly chop the mushrooms.

Place the butter in a saucepan until it’s melted.

Finely chop the onion and pour into the saucepan together with the garlic clove. Let it sizzle for a couple of minutes and add the mushrooms.

When the onion and mushrooms have sauteed for a few minutes and take on a golden color, add the rice and let it toast for a minute or two.

At this point, pour the white wine and stir until it’s fully evaporated.

Add the broth and let the risotto cook on medium heat until the rice is fully cooked.

Mix in the parmesan cheese.

Adjust with salt and pepper.

Serve warm with fresh, chopped parsley and added parmesan cheese.