Chef Maka's recipe for a "killer" mushroom risotto.
Heat broth and set aside. In a large frying pan sauté button mushrooms and shiitake mushrooms for 2 minutes, then add garlic and parsley and cook for an additional 5 minutes. In a separate medium pot, warm oil over medium heat. Add Arborio rice and stir. Deglaze pot with white wine, them begin adding broth one cup at a time. Keep adding broth until the rice is cooked al dente. Just before the rice is finished, fold in sautéed mushrooms, butter, cheese, and a splash of lemon juice. Season with salt and pepper to taste before serving.