Ingredients:
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
Directions:
In a saucepan over medium heat, bring the stock to a simmer. Reduce the heat to low and keep warm.
