Mushroom Risotto

Ingredients

1/2 Small onion (chopped)
4oz mushrooms (wiped clean & sliced)
1 tablespoon olive oil
1 tablespoon unsalted butter
1 1/4 cup arborio rice ((though I used the much-less-expensive Arroz con Rico from the Mexican section of my grocery store, which is very similar to arborio!))
1 cup dry white wine
2 cups chicken stock
salt & pepper (to taste)
Parmesan or Romano cheese (to taste)
chopped fresh parsley for garnish (optional)

Step 1
Melt half of the butter with half of the olive oil in a large saucepan over medium heat. Set the wine and chicken stock over low heat to warm (I added half a teaspoon of saffron to mine but this is definitely optional). Dice the onion and sauté until it is soft and translucent, then add the mushrooms and sauté them until soft. Add the rest of the butter and olive oil. When the butter has melted, add the rice and cook for about a minute.
Step 2
Using a ladle, pour half a cup of the wine/chicken stock mixture into the rice mixture. Cook, stirring frequently, until the liquid has completely absorbed. Continue adding liquid and stirring until you have used all of the liquid. I turned my burner down to medium-low to do this because I did not want it to absorb too quickly…that way the starch in the rice really gets pulled out.
Step 3
Salt and pepper the risotto to taste then add a copious amount of grated cheese. Serve garnished with chopped parsley and more grated cheese.