4 cups vegetable stock
7 tablespoons butter
1 small onion, finely chopped
1/4 cup dried curry leaves
1 tablespoon garam masala
1 teaspoon cardamom seeds
1 teaspoon brown mustard seeds
5 whole star anise
2 cups thinly sliced mushrooms, a combination of oyster, shiitake and portobellos
1 cup arborio rice
1/2 cup dry white wine
Parmigiano-Reggiano shavings, for serving
Crushed dried chilies, for serving
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