Risotto can be one of the most satisfying foods when cooked properly, and the secret to preparing it correctly is to add liquid gradually, stir constantly, and be careful not to overcook it. Mushrooms are popular in this region and pair nicely with the dish, but take a cue from the Italian kitchen and use whatever vegetable is in season at the moment that you enjoy. Asparagus, tomatoes, peppers, or butternut squash are just a few options that would work well.
Bring chicken stock to a simmer in a saucepot over medium-high heat. Reduce heat to low.
In large, wide saucepan, melt 2 tablespoons butter over medium heat. Add onions and cook until translucent, about 5 to 6 minutes. Raise heat to medium-high, and add mushrooms with a pinch of salt. Sauté until liquid has released and mushrooms have caramelized, about 6 to 7 minutes. Reduce heat to low, add garlic, and cook for an additional minute. Remove from pan and reserve.
Heat remaining butter in pan over medium heat. When foam subsides, add rice and stir constantly, until rice is toasted evenly, about 4 minutes. Add wine and cook, stirring frequently, until most of liquid is absorbed. Repeat process with chicken stock, adding 1 cup at a time. Cook until rice is tender but not mushy, and creamy but not soupy. Add cheese and parsley, adjust seasoning, and serve immediately.
