First, make a mushroom stock, starting with a pot of cold water and a small handful of dried porcinis. To this, you can add a quartered shallot, a smashed garlic clove, and a few thyme branches and bay leaves. Bring to a simmer and leave there for about 30 minutes; the liquid will be dark golden-brown.
Finely chop a clove of garlic and shallot, quarter some creminis, and tear some parsley leaves from the stems. Heat a cast-iron skillet and add a tablespoon of olive oil. Saute on low heat the garlic and shallots until soft. Place the mushrooms in the pan and spread out (do not crowd), and then drizzle another tablespoon of olive oil over them. Season lightly and place in a 350-degree oven. Roast until brown and crispy, and then sprinkle parsley over the top.
In a separate pan, heat a tablespoon of unsalted butter and olive oil, and stir in a cup of Arborio rice, coating each grain with the fat. Allow to brown a bit, and then pour in a glass of whichever white wine you are drinking. Stir while cooking until the liquid turns creamy. Add a ladle at a time of warm stock, continuing to stir until each ladleful is almost absorbed. Repeat this process until the rice is al dente or toothsome.
Grate parmesan to taste directly into pan. Remove from heat, season, and serve on a flat surface. Spoon the mushrooms over the risotto and eat immediately.
Truc (Tip): To keep the risotto creamy, a restaurant trick is to stir in an extra tablespoon of unsalted butter just before serving.