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1
Place the chicken stock in a medium pot and bring to a simmer.
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2
Heat the butter in a large pot or Dutch oven until it foams.
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3
Add the onion, season with 1 teaspoon salt and 1/2 teaspoon pepper, and cook 5 minutes until softened.
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4
Add the rice and stir well to coat with the butter.
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5
Cook 5 minutes until rice is opaque.
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6
Add wine, stir, and cook until it has been absorbed.
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7
Lower the heat to low, add one ladle of the chicken stock, and stir.
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8
Cook, stirring, until the stock has been absorbed.
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9
Continue adding stock and stirring frequently until rice is al dente and most of the stock is gone.
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10
Reserve 1/2 cup stock for finishing the dish.
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11
In the meantime, cut the mushrooms into slices or wedges according to their natures.
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12
Keep the various types separate.
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13
Heat a large nonstick skillet over high heat for 1 minute then add some olive oil.
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14
Add one type of mushroom, just enough to cover the bottom of the pan.
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15
Shake and season with some salt and pepper.
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16
Cook until mushrooms are lightly browned, then add some of the garlic, toss, and saute one minute until its flavor is released.
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17
Then remove the mushrooms from the pan and reserve.
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18
Return the pan to the heat, add more olive oil and when it smokes add another batch of mushrooms.
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19
Continue in this way until all mushrooms have been cooked, wiping out pan occasionally when required.
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20
When rice is al dente and mushrooms are all cooked, add mushrooms to the rice and stir well.
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21
Add some or all of the reserved stock if necessary to give risotto a slightly soupy character.
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22
Add grated cheese and epazote, taste and adjust seasoning, and serve immediately.
