Clean mushrooms with kitchen pepper. (Note 3)
Cut mushrooms into 3 mm / 1/8" thick slices. Chopped garlic and chopped onions. Set aside.
Prepare a pot of warm chicken or vegetable broth.
Sauté mushrooms - Heat the pot over medium heat and add the sliced mushrooms. Separate the mushrooms twice. Don't stir until the water has evaporated, about 2 minutes, then stir for 1 minute. (Note 4)
Move them to the side of the pot and add another mushroom half. Repeat the whole process again. Then transfer to a plate.
Pour olive oil, add garlic and stir for 1 minute or until you can smell the aroma. (Note 5) Add the onion and stir until translucent. (Note 6)
Add mushrooms, risotto and stir for 1 minute until risotto is semi-transparent. (Note 7)
Add about half of the broth. Stir and let stand 5 minutes until most of the liquid is absorbed (about 3 minutes).
Add another half of the broth and stir occasionally until it's mostly absorbed (~3 min) - you don't need to stir constantly. Repeat the process two more times until all the broth is used up, the rice is just cooked, but the risotto is still creamy and sloppy (~7 min.).
Add butter, freshly grated Parmesan cheese, salt and pepper and stir well.
Transfer the risotto to bowls. Garnish with parsley, if desired.