Add the broth into a sauce pan and heat with a medium heat

At the same time, heat a large fry pan with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil

In the meantime, cut the mushrooms (washed & dried) into 1/4 inch (.635 cm) thick slices, finely chop the onion and roughly chop the garlic

Once the oil is nice and hot in the fry pan, add in the sliced mushrooms, mix them around so they´re all coated in the olive oil, then place them in a single layer, after 3 to 4 minutes mix the mushrooms, then once again place them in a single layer a go for another 3 to 4 minutes, then remove the mushrooms from the pan and set aside

Using the same pan with the same heat, add in another 2 tbsp (30 ml) extra virgin olive oil, immediately add in the chopped onion and garlic, mix continuously, after 3 to 4 minutes and the onion is translucent, add in the rice, reserved mushrooms and season with sea salt & black pepper, mix continuously, after 2 minutes and the rice is lightly toasted, add in the simmering broth, mix every 3 to 4 minutes to help release the starch from the rice, which helps thicken the broth

Once the rice is cooked through, about 15 minutes in my case (check package instructions), remove from the heat, it´s normal if there is still plenty of broth left, add in the 1/2 cup (60 grams) of grated cheese and gently mix together

Transfer into serving dishes, top each one off with a kiss of grated cheese, cracked black pepper and parsley, serve at once, enjoy!