Pour the stock into a saucepan and bring to a simmer. Keep liquid hot. heat oil in a large, heavy saucepan over low heat, .
Add the onion and garlic and sauté about 5 minutes. Add the rice and stir until white spots appear in the center of the grains, about 1 minute. Add the wine and stir until absorbed, about 2 minutes.
Add one ladleful of the hot stock, adjust the heat to maintain a gentle simmer, and cook, stirring constantly, until the liquid is absorbed, about 2 minutes.
Continue adding the stock, one ladleful at a time and stirring constantly, until the rice is just tender but slightly firm in the center and the mixture is creamy, 20-25 minutes longer.
Stir in the mushrooms and sun-dried tomatoes and lastly fold in the cheese and the knob of butter.
Serve immediately with a handful of nuts scattered over the top.
Reprinted with permission of My Easy Cooking.
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