Sauté the mushrooms with 25 grams of melted butter in a saucepan over a medium to high heat. Once cooked through, take out the mushrooms and set aside for later. The mushrooms should have cooked down to a roughly 1 cup volume. Return the saucepan to the heat and melt the remaining butter. Add the garlic and onion and cook until they are translucent, roughly 10 minutes over a medium heat. Add the Simon Gault Italian seasoning, then the Carnaroli rice and lightly toast in the saucepan, stirring constantly. Pour in the white wine and continue to cook until the wine is completely absorbed. Add the first ladle of Gault's Vegetable Stock and allow to simmer, stirring occasionally until the stock is almost completely absorbed. Repeat until the last of the stock has been added, this will take roughly 20-25 minutes. Add the mushrooms and stir in followed by the parmesan cheese. If the risotto is a little too thick then add a little more vegetable stock to make it ooze onto the plate, then serve. Garnish with the chopped parsley and a little olive oil and parmesan cheese.