Heat 1 pint stock in a pan. Melt butter in a separate large pan and fry the
onions and garlic. Add half the mushrooms.
Add the rice and stir until coated. Add the stock slowly, stirring
occasionally, until it is absorbed by the rice and becomes creamy.
Saut the rest of the mushrooms.
Serve the risotto in a serving dish, sprinkle the mushrooms on top. Just
before serving, stir in the grated parmesan.
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