Melt the butter in a saucepan, add the onion and garlic, cover with a lid and cook for 5 minutes.
Pour the Vegetable stock into a separate pan and bring to a simmer.
Add the rice to the onions and coat in the butter.
Add the white wine, boil and reduce for 2 minutes. Add just enough hot stock water to cover the rice
Heat the olive oil in a separate frying pan and fry the mushrooms for 3 minutes until golden brown or slightly reduced.
Season with salt and pepper and add mushrooms to the rice. Cook the rice and mushrooms for 10 minutes, adding a little more stock once the previous batch has been absorbed by the rice.
When the rice has softened but still has a slight bite, add the mascarpone cheese, Parmesan, parsley and lemon juice.
Adjust seasoning and serve hot.
Notes
TIPS to make a great Risotto:
For a creamy texture, do not wash the rice.
Keep constant watch and stir often to ensure the water doesn't get absorbed fully or risotto will burn.
Use hot stock or regular water as it will help release the starch from the rice.
Don't forget the wine, it adds a beautiful kick to the recipe.