Heat 1 tbsp. olive oil in a large skillet and sauté the mushrooms until soft but al dente. Remove from heat and set aside.

In a large, deep skillet or wide pot, heat the remaining 3 tbsp. of the olive oil over medium flame and add the onions. Season with a little salt. Cook over low heat for about 15 – 20 minutes, until the onions turn a deep golden color. Add the garlic, stir to soften for a minute, and immediately add the rice. Stir all together, to coat the rice in the oil.

Add 1 cup of the vegetable broth. Stir until absorbed. Add the wine and cook, stirring occasionally, until absorbed. Stir in the mushrooms and all their pan juices. Add as much of the remaining broth, 1 cup at a time, as needed to finish cooking the rice, which should be soft but al dente. Season to taste with salt and pepper and stir in the herbs. Remove and serve, garnished with the pink peppercorns.