1. Clean and slice mushrooms. Heat olive oil in a pan over high heat. Cook mushrooms 8-10 minutes until golden. Add garlic and herbs in the last 2 minutes. Set aside.
2. Start Risotto Base in a pot, melt half the butter over medium heat. Add chopped onion and cook until translucent, about 3-4 minutes.
3. Add rice and toast for 2 minutes, stirring constantly until grains are lightly toasted.
4. Add hot broth one ladle at a time. Stir continuously and only add next ladle when liquid is absorbed. Continue for 15-18 minutes.
5.  Two minutes before end, stir in sautéed mushrooms. Season with salt and pepper.
6. Remove from heat. Stir in cold butter and grated Parmesan. Mix vigorously until creamy.
7. Serve garnished with extra mushrooms and Parmesan.

Notes:
– Keep broth hot during cooking
– Constant stirring creates creaminess
– Cold butter at end for best texture