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Heat ¼ cup olive oil in a skillet. Add 1 onion, finely chopped and the garlic. Cook until tender. Add mushrooms and cook for 3 minutes. Season and reserve.
Heat the chicken stock in a saucepan over medium heat. Keep at a low simmer while the risotto is prepared.
Heat ¾ cup olive oil in a large pan and sauté remaining onion over medium heat, until translucent. Add rice and cook, stirring constantly, for 4 or 5 minutes.
Stir in port and continue stirring until liquid is absorbed. Start adding hot chicken bouillon, one cup at a time, stirring constantly. Do not add another cup of chicken bouillon until the last cup has been absorbed. Risotto takes approximately 20 minutes to prepare.
After 15 minutes add half of the mushrooms and the remaining olive oil. Stir and continue adding stock the same way.
Five minutes before risotto is ready, stir in parmesan cheese, heavy cream and the remaining mushrooms. Correct seasoning and combine. Continue cooking until rice is ready.
Serve immediately.
Optional:
Reduce ½ cup port at medium heat for 20 minutes. Pour over served risotto.
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