Chop the onions and garlic finely. Chop the mushrooms roughly. Set aside a handful of the mushrooms.

Heat some oil in a thick-bottomed sauté pan or pot. Add the onions and garlic, and let them sauté for a few minutes.

Add the mushrooms and let them sauté with the onions and garlic until the mushrooms get some color. Be careful not to stir too much, instead let the mushrooms fry.

Add the risotto rice and let them fry with the rest for a few minutes so they absorb some flavor.

Add the white wine and let it cook until the alcohol has evaporated.

Then add 1 dl of bouillon water at a time, while stirring. When the rice has absorbed the water, add another dl, and so on. Continue this process until you have added all the water. Risotto rice absorbs a lot of liquid, so don't be afraid of the amount of water.

Add the remaining mushrooms.

Lastly, grate the Parmesan cheese and add it along with the butter to the risotto.

Season with black pepper and salt.

Optionally, grate some more Parmesan for serving.