Heat 1 slug of olive oil in a non-stick pan over medium-high heat. Add mushrooms and cook until they are browned and beginning to crisp up, turning over every couple of minutes. Set aside.
Heat the stock in a saucepan over medium heat until almost boiling. Then reduce heat to the lowest it can go to keep hot with a lid on.
In a large heavy-based pot, add the remaining slug of olive oil and add onion and garlic, cook on a medium heat until onions are translucent. Add cooked mushrooms.
If you have some browning left on the mushroom pan, you'll want to use it because that is the flavour! Add a little stock to the pan to deglaze it then pour it back into your stock pot.
Add the rice and cook on a low heat for 2-3 minutes until the ends of the grains of rice are beginning to look translucent. Add the wine and cook until wine has evaporated.
Add 1 ladleful of stock and gently stir until stock is absorbed. You'll want to stir pretty consistently which is tedious but so worth it! I recommend getting a glass of wine and chatting with whoever is home about your day while you do this :)
Repeat with the remaining stock until the rice is tender with just a slight bite, like 'al dente' pasta.
Season with salt and pepper to taste then serve with parmesan cheese.
