in sauce pan, bring broth to a simmer and keep it warm by covering with a top.
in saucepan, heat 2 t olive oil and add onion and garlic and season with pepper and light shake of salt. cook and stir frequently until soft. add rice and stir for 1 minute. add wine and stir until wine is absorbed.
add 1 cup of warm broth and stir frequently over medium heat. stir until moisture absorbed. continue adding the warm broth a little at a time until nearly all of the moisture is absorbed and all of the broth has been added.
in a fry pan, heat 2 t olive oil. add mushrooms. stir 