Clean, wash and quarter 4 cups assorted mushrooms, crush 4 cloves garlic, cut 1 small yellow onion in half and add all to 2 quarts cold water. Bring to boil then simmer for 2 hours. Strain and set aside.
Using a small stock pot add 3 tablespoons-butter and Olive oil to medium heat then add 2 cups risotto and toast evenly by stirring risotto with wood spoon 3-5 minutes. Set aside.
Mince garlic, onion, shallots and add to toasted risotto. Continue cooking risotto until onions and shallots are translucent and garlic gives off aromatics. NOTE: If adding other vegetables to risotto, add them now.
Add 1 cup dry white wine (like chardonnay) and cook until wine has evaporated. About 2 minutes.
Slowly add Mushroom stock 3 oz. ladle at a time, continue stirring.Cook for 3 minutes.
using a separate saute pan on high heat, get it smoking hot but do not add any butter or oil to it just yet.
Add your mushrooms and saute until you get some color, about 2 minutes total. (Remember no oil or butter) Then fold in all remaining herbs, continue stirring for 1 minute. Set aside.
to the risotto add heavy cream and continue cooking low heat for 2 minutes then add sauteed mushrooms to risotto,and fold.
Fold in cubed cold butter, chives and Parmesan Cheese.
Note: If risotto seizes and dries up simply add a touch more of Mushroom Stock and fold.