Risotto Ai Funghi (Mushroom Risotto)

4 Tablespoons olive oil
1 teaspoon fresh garlic (chopped)
3 oz. portobella mushrooms
3 oz. cremini mushrooms
16 oz dry white wine
1 small onion (chopped)
11 oz. arborio rice
1 quart chicken stock
3 oz. butter
grated Parmesan
fresh parsley (chopped)

1. In a large pan over medium-high heat, heat 2 tablespoons olive oil until hot.
2. Add garlic and mushrooms, sauté until tender. Reduce heat to medium add wine and reduce by one-half.
   Meanwhile, in a medium stockpot over medium-high heat, heat remaining olive oil until hot. Add onion and rice sauté until mixture is light brown. Do not overcook. Add chicken stock in small increments, waiting between additions until liquid has been absorbed. Continue until rice is almost tender.
3. Add mushroom mixture, butter, Parmesan, and salt and pepper to taste stirring until all ingredients have been combined.
4. Serve immediately, garnishing each plate with chopped parsley.