Mushroom Risotto

This is a pretty standard mushroom risotto.  Nothing particularly innovative, just following the rules as the rules are good rules.  What you can see here is some chopped onion, mushrooms (oyster, shitake, dried porcini soaked in boiled water for 20 mins) and garlic (note massive garlic bastard behind the chopping board.  This is the Daddy of garlic).  Keep the mushroom water, put a bit of a stock cube in it (chicken or veg) and put it on a low heat.  Onion and garlic go into some foaming butter and a bit of olive oil in a frying pan, very gently, to soften them.  Up the heat a bit, put in all the mushrooms and soften them up too.  Then comes the rice - about 2 mins for that, just to make it a bit translucent.  Add a bit more oil or butter if its too dry.  Then comes some white wine - I used about half of one of those mini bottles.  Once thats reduced, start ladling in the mushroom stock.  This is the part that won't suit those of you with low attention spans at all.  But then you're probably not cooking anyway.  ONE ladle at a time, low heat, stirring slowly till its gone, then a bit more.  In other words, you have to stand at the stove and stir for about half an hour.  I generally have something on the radio to keep me company through this part.  Once all the liquid has been absorbed (and it looks vaguely like a risotto), get some parmesan in there, and some salt and pepper.  I threw some parsley on at the end, partly because it tastes nice and partly because I knew I was going to take a photo of it for this wanky blog.  Enjoy.