6 cups low-sodium chicken stock, plus more as needed
3 Tbs. unsalted butter
1 Tbs. olive oil
1 yellow onion, finely chopped
1/2 lb. white button mushrooms, brushed clean and chopped into 5mm cubes
2 cups Arborio rice
1/2 cup dry white wine
1/2 cup grated Parmigian cheese
Salt and freshly ground pepper, to taste
In a saucepan over medium heat, bring the stock to a simmer. Reduce the heat to low and keep warm.
In a large saucepan or risotto pan over medium heat, melt 2 Tbs. of the butter with the olive oil. Add the onion and sauté until tender and translucent, about 5 minutes. Add the mushrooms and cook, stirring, until just wilted, about 2 minutes. Stir in the rice and cook, stirring, until the grains are hot and coated with oil, about 2 minutes. Add the wine and continue to cook, stirring often, until the liquid is absorbed.
Add the stock 1/2 cup at a time, stirring constantly and making sure the liquid has been absorbed before adding more. The risotto is done when the rice grains are creamy on the outside and firm yet tender to the bite, 20 to 25 minutes total.
Remove the risotto from the heat. Stir in the remaining 1 Tbs. butter, and cheese. Taste and season with salt and pepper.
Spoon the risotto into warmed soup bowls and serve immediately. Is good reheated in the microwave.
Serves 4 to 6. Don't serve to picky 10 year old boys.