Prepare the mushrooms. Rinse them quickly under running water, wipe them dry and cut into large pieces. Melt a knob of butter and sauté the sliced garlic clove for 2 mins. Add the mushrooms and sauté for approximately 3 mins. Towards the end, add the washed, snipped parsley. Add 3 tbsp of white wine and cook for 2 mins. until reduced. Add the creme fraiche and stir. Season with salt & pepper.
Bring a litre of water to boil and dissolve the stock cubes in it. Heat the olive oil in a pan and sauté the onions for 3 mins. until golden brown. Add the rice and cook for 2 mins., stirring continuously until slightly transparent.
Add 10 cl of white wine and, once absorbed by the rice, add a ladleful of stock and stir. Once the stock has been absorbed, add another ladleful and continue until there is no stock left (approx. 20 mins.).
Add half of the parmesan and the mushrooms. Leave to cook for 2 mins. and then stir vigorously.
250 g special arborio rice for risotto
300 g mushrooms of your choice (girolles, boletus, button mushrooms)