Step 1: Warm 2 tbsps butter in large pan over med-high heat. Stir in mushrooms & cook until soft, approx 3 mins. Remove mushrooms & liquid & set aside.
Pour 4 cups of stock into saucepan & bring to boil, then reduce to simmer. Ladle a small amount of stock into a bowl with saffron threads.
In another saucepan, melt 4 tablespoons butter until foaming. Add onions while stirring frequently. Cook 2 mins, then add garlic and cook 1 additional minute.
Add the rice. Stir until grains start to pop. Add saffron liquid, a few ladles of stock, salt, & pepper. Stir over low heat until liquid has been absorbed.
Continue adding stock a few ladles at a time, letting the rice absorb the liquid before adding more. Stir constantly. After approx 20 to 25 mins, rice should be tender and risotto thick and creamy.
Remove saucepan from heat. Add parmesan cheese & remaining 1 tablespoon butter. Mix until the butter has melted.
Stir in the mushrooms. Season with more salt, if desired.
SERVE WARM! Enjoy this YUMMY risotto.