Mushroom Risotto

Directions

1. 1
   Pour the chicken stock and white wine into a pot and heat it up. Make sure the chicken stock and wine do not boil.
2. 2
   Put the butter into a separate frying pan, cook it on medium heat, and let it melt. Once melted add the olive oil and onion and stir everything together until the onion becomes transparent.
3. 3
   Add the mushrooms into the pan and let them cook for 4 minutes.
4. 4
   Add the rice and and mix everything together. Let the rice cook for about 1 minute and then begin adding the hot chicken stock and wine mixture little by little (3/4 of a cup at a time). Mix everything together until all of the liquid evaporates.
5. 5
   Let the rice cook for another 30 to 40 minutes or until you notice the rice gaining a soft and somewhat creamy texture.
6. 6
   Turn off the stove and add the cheese on top of the rice. Let the cheese melt and then mix everything together.
7. 7
   Serve on a plate and place some fresh parsley on top for.