Clean and dice the mushrooms. In a saucepan, sweat the chopped onion in a drizzle of extra virgin olive oil. Add the mushrooms and cook for 5 minutes. Season with salt and pepper.
STEP 2
Add the rice and let it toast lightly stirring often. Add the wine and let evaporate, then add a ladle of boiling stock. Cook the rice by adding ladles of stock as and when needed.
STEP 3
When the rice is cooked, stir in a pat of butter, the grated Grana Padano, and the finely chopped parsley. Garnish with ground pepper and serve immediately.