Mushroom Risotto

Heat the stock in a large pan and keep hot. Clean the mushrooms with dry kitchen paper. Slice them (not too thinly).;Heat half the butter and 1tbsp of the oil in a deep frying pan. Add the mushrooms and cook over high heat, until softened. Reserve. In the same pan, add the minced onion and garlic. When softened, stir in the rice for a couple of minutes, until it begins to look translucent. Turn up the heat, add the wine, stirring frequently with a wooden spoon, until it has evaporated. Start adding ladlefuls of the stock, 1 or 2 at a time, stirring until absorbed before adding the next ladleful. Repeat this until the rice is tender but still al dente, and the risotto is creamy, about 16-18 minutes. Add the mushrooms for the last 2 minutes.;Add the remaining butter, Parmesan and chopped parsley and season with salt and pepper. Cover and leave to rest for a couple of minutes. A good risotto is never dry: on the contrary, in the pan, it should always look as if it´s almost too wet. It will harden slightly on the plate when served.