Risotto with Wild Mushrooms, Pine Nuts and Parsley

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3 tablespoons olive oil

3 tablespoons raw pine nuts

1 large onion, peeled and finely chopped 2 cloves garlic, peeled and smashed 

2 cups risotto rice

1½ cups dry white wine

10 cups warm chicken broth, water or a combination

Sea salt and freshly ground black pepper

4 tablespoons unsalted butter

3 ounces freshly grated Parmesan

Sea salt

½ cup mascarpone cheese, at room temperature

Topping:

1 tablespoon unsalted butter

1 pound mixed wild mushrooms, such as cremini or shiitake, trimmed and halved

2 tablespoons freshly chopped parsley