In a large saute pan add a splash of oil and on a medium heat cook the onion, garlic and mushrooms until softened. Add the rice to the pan and while stirring cook for another minute or two. Add the herbs and then, a ladle full at a time, start to add the stock. You want to do this slowly, pour in a ladle and then stir until the stock is all cooked in and then repeat. Keep doing this until all the stock is used up. Keep stirring as this releases the starches from the rice.