Begin by sautéing the onion, garlic and mushrooms in a large sauce pan. Cook for about 5 minutes until soft and translucent. Remove from pan and set aside.

Add the arborio rice to the hot pan and cook while stirring for 1-2 minutes until lightly toasted. Watch this closely as it could burn fast!

Add in 1 cup of your hot vegetable stock to the rice and stir, stir, stir. The rice will absorb the liquid fairly quickly.

After the first cup is absorbed, add in your next cup of hot stock and continue to stir. It will be a little slower this time. Once, absorbed, add in your last cup of stock. 

Add in the mushrooms, onions and garlic back to the pot and mix through.

Taste the rice. If the rice is too al dente, add about 1/2 cup more stock or water and let cook.

Add in salt and pepper to taste and serve warm!