Preheat your oven to 400 degrees. Line a sheet pan with aluminum foil. Mix the mushrooms in a medium size bowl with 4 tablespoons of the olive oil, and the salt and pepper. Pour the mushrooms onto the tray in an even layer, and bake for 25 minutes. Set aside once they are roasted. You will cook the risotto while the mushrooms are roasting.

In a small saucepot, heat the vegetable stock to a simmer. Then turn it down to it’s lowest setting to keep warm while making the risotto.

In a large skillet, heat the remaining 2 tablespoons of olive oil on medium-low heat.

Add the diced onions. Stir the onions while sauteeing to prevent them from getting color. Cook for 2-3 minutes until the onions are soft and slightly translucent.

Add the butter and minced garlic. Cook while stirring until the butter is melted.

Add the arborio rice into the skillet. Continuously stir for 2 minutes to lightly toast the rice.

Pour the white wine in the skillet. Stir until all the liquid has absorbed in the rice.

Pour a half of a cup of the warm vegetable stock over the rice. Every 30 seconds, give the rice a stir until most of the liquid has been absorbed. This should take 2-3 minutes.

Continue the process of adding a half cup of stock at a time to the rice, and stirring until most of the liquid has been absorbed. The stock will be added to the rice 8 times. Do not add all the stock at once!

When you add the last half cup of stock, also add the parmesan and mascarpone cheese, parsley, lemon juice, and the roasted mushrooms. Thoroughly mix to combine and remove from heat.

Taste the cooked risotto and season with salt and pepper to your liking.