Instructions:
- Sauté mushrooms in butter over high heat until golden. Set aside.
- Soften onion and garlic in olive oil for 5 minutes.
- Add arborio rice and toast for 2 minutes, stirring constantly.
- Pour in white wine and stir until absorbed.
- Add warm broth one ladle at a time, stirring continuously and waiting until each ladle is absorbed — about 20 minutes total.
- Stir in mushrooms, parmesan and a knob of butter. Season and serve immediately.
