Fresh Mushroom Risotto

This is to die for. It's not very complicated, it's just a lot of stirring. For whatever reason, every time I make this a child has to cry or have a full blown tantrum which makes this a little more difficult. Definitely worth the work even if I have to do it with kids screaming the whole time....

Fresh Mushroom Risotto:

the mushrooms:
2 Tbs. butter
1 Tbs. olive oil
1/2 cup finely diced white onion or shallot
12-16 ounces white or portobello mushrooms (or a combo), thinly sliced
1 large garlic clove, finely chopped
salt and fresh milled pepper
1/2 lemon

the rice:
5 1/2 to 6 1/2 cups mushroom stock, or vegetable or chicken-I think it takes more...have extra stock just in case.
2 Tbs. butter
1/2 cup finely diced onion or shallot
1 1/2 cups Arborio rice
1/2 cup dry white wine or Marsala
1/3 to 1/2 cup cream
1/2 cup grated parmesan
1/4 cup chopped parsley (I like italian flat leaf)

Heat the butter and oil in a wide skillet, add the white onion and cook over medium heat for about 5 minutes, stirring frequestly. Add the mushrooms, raise the heat and saute until browned around the edges, about 5 minutes. (I think it takes longer..) Add the garlic, season with salt and pepper, and squeeze lemon juice over all. Turn off heat and set aside.

Have the stock at a simmer. Melt the butter in a wide pot. Add the onion and cook over medium heat to soften, 3 to 4 minutes. Add the rice, stir to coat, and cook for 1 minute. Add the wine and simmer until it's completely absorbed. Add 2 cups stock, cover, and cook at a lively simmer until it's absorbed. Begin adding the stock in 1/2 cup increments (about a ladle full), stirring constantly until each addition is absorbed before adding the next one. About half way through, add the mushrooms. After the last addition, add the cream and stir with more vigor. Taste for salt and pepper. stir in the parmesan and parsley and serve.