Pour broth in a medium size saucepan and heat to a simmer.
In a slightly larger saucepan add the butter and sauté the garlic and onions for about 1 minute.
Add rice and mix well coating the rice with the butter.
Stir in the wine until it has evaporated.
Stir in mushrooms.
Add broth 2 cup at a time and stir until broth has been absorbed.
Repeat until all the broth is used.
When rice is tender mix in Parmesan cheese.
Serve on the side with the scaloppini and you may overdose on the mushrooms.
Simply delicious. Mangia!