This is an elaborate risotto but the extra work is really worth it. A good stock is essential to a rich deep flavour. Experiment with a variety of mushrooms such as pine mushrooms, porcini, white and brown.
To make the stock: combine all the ingredients in a stockpot and cover well with cold water. Bring to a boil, reduce heat and simmer gently for about two hours, until reduced by about half. Strain out the vegetables and discard. Taste the remaining stock and reduce until strongly enough flavoured to your taste. Freeze until needed. Makes 2-3 cups.
To make the risotto: melt the butter with the oil in a frypan. Saute the onion and garlic until soft and starting to brown, about ten minutes. Meanwhile, heat the stock to a simmer in a small saucepan.
Add the arborio rice and stir well until every grain is covered with oil and translucent.
Deglaze with the white wine and stir until most of the liquid has evaporated. Start adding the hot stock a ladleful at a time, stirring well until mixture starts to dry out before adding the next ladleful. Continue until the rice is cooked, about 45 minutes. Add salt and pepper to taste, if necessary.
Saute the fresh mushrooms in butter until browned. Serve up the risotto and garnish with fried mushrooms, parsley and Parmesan cheese.