1. In a large pan, fry the onions in olive oil until softened. Add the garlic and the butter and cook for 1 minute. Then add the mushrooms, turn up the heat and cook for 3 minutes.
2. When the mushrooms are ready, stir in the risotto rice and cook for 1 minute. Add in the stock, together with the almonds and season with salt and pepper.
3. Turn the heat down to medium and cook the risotto until most of the stock liquid is absorbed (roughly 15 – 20 minutes), stirring from time to time. The rice should be ‘al dente’.
4. Stir in the parsley and serve sprinkled with the grated Ladismither cheese.