Melt 4 Tbsp of butter in a large pot over high heat. Add the mushrooms and garlic and sauté them for about 5 minutes until they are lightly browned and golden. Add salt and pepper to taste. Transfer these to a plate and set aside.
Meanwhile, in another large stock pot, heat the 7 cups of stock on high heat. When it comes to a boil, turn off the heat, then steep the tea in the stock for 5 minutes. When the tea has steeped, remove it from the stock and discard. Place the stock back on low heat to simmer.
In the same large pot you originally used, again melt 4 Tbsp of butter over medium heat. Add the onion, and sauté for 5 minutes until translucent and lightly browned. Increase the heat to high, then add the rice, and cook for 1-2 minutes until also translucent. Add the white wine. Cook the wine out.
Lower the heat to medium, then start adding the stock a 1/2 cup at a time. Make sure to let the stock absorb into the rice after every addition. Continue stirring constantly in between each stock addition (don’t walk away!) until there is no more stock left.
Add the sautéed mushrooms back into the risotto, then mix in the cheese. Finish with extra sautéed mushrooms, chopped mushrooms, extra grated parmesan, and/or a drizzle of truffle or olive oil to finish.