¼cupdry white winealternatively can be made with all chicken broth
½cupArborio rice
¼cupparmesan cheesegrated
freshly ground pepper to taste
Instructions
In a small saucepan, warm the chicken stock and keep it on low heat.
In a large skillet, heat oil and butter over medium-high heat. Add mushrooms and onions and sauté for 5 to 8 minutes until the mushrooms are tender. Add Arborio rice and stir to combine. Toast the rice with the mushrooms for 2 minutes.
Add wine and stir frequently. Once the wine is nearly absorbed add ¼-½ cup of warm stock. Stir frequently until the stock is absorbed and the risotto becomes thick. Repeat the process, adding ⅕ cup stock at a time and waiting to add the next ¼ cup when the stock absorbs. This process will take about 20 minutes. After most of the stock has been added, the rice should be cooked and have a chewy bite to it. If not, just add more stock and continue cooking until the rice is cooked.
Once the rice is cooked and the risotto is creamy, add the parmesan cheese and stir to combine. Add freshly ground pepper to taste.