Start by sweating off your onions in butter making them go translucent and soft.

Add your mushrooms and cook them a little until coloured and soft.

Add your rice and cook that with the rest of ingredients until the rice becomes translucent in colour.

Add boiling stock gradually letting it soak in and reduce. Keep adding the stock gradually until the rice is soft.

Season correctly then add a dash of double cream the bring it together.

Add lots of grated Parmesan and cook slightly so it melts and binds with the rice.