For mushrooms, in a large saucepan heat on high heat 4 tbsp. olive oil, garlic and chilli pepper for 2 minutes. Add mushrooms, salt and pepper to taste and continue cooking for 5 minutes. Add 1 cup of broth, cook 5 minutes. Remove from heat, set aside.
For risotto, in a large skillet heat onion and 40 g butter until onion is translucent, about 2 minutes. Add rice and continue cooking over medium heat 2 to 3 minutes, stirring constantly. Add white wine and leave to evaporate for 2 to 3 minutes while stirring. Add 1 cup of broth at a time, stirring constantly.
Flavour Tip: Add Parmesan rind. Continue adding 1 cup of broth as it is absorbed, stirring constantly for 6 to 7 minutes. Incorporate mushroom mixture, salt and pepper to taste and continue cooking by adding broth until rice is "al dente", about 10 minutes.
When ready, add remaining butter (40g), fresh parsley, 3 tbsp. olive oil and Parmesan cheese. Remove from heat; cover and let rest 2 minutes.
Serve with fresh parsley and enjoy.