Heat up the butter in a cast iron pot and add the finely chopped onion (1), garlic (3 cloves) and mushrooms (250 g). Mix nicely.

As soon as the onion starts browning, add the rice (400 g). Stir again and lower the temperature of the hot-plate.

When the white rice grains start becoming translucent, add the chicken stock (1l) and let it cook with you constantly stirring until they absorb the liquid.

Serve immediately and grate a good amount of Parmigiano-Reggiano cheese. You could also add some chopped parsley or chives for color and extra taste.