Mushroom Risotto

• 8 cups broth (I use mushroom)
• 1/4 cup butter
• 2 tablespoons olive oil
• 2 cups onions, finely chopped
• 2 cups mushrooms, finely chopped
• 2 garlic cloves, minced
• 1 1/2 cups arborio rice
• 1/4 cup white balsamic vinegar
• 2/3 cup parmesan cheese, grated
• 3 tablespoons fresh parsley
• salt & freshly ground black pepper (optional)

1. Bring the broth to a simmer. Keep the broth warm over very low heat.
2. Melt the butter.
3. Add olive oil.
4. Add the onions and saute until brown.
5. Add the white mushrooms and garlic.
6. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes.
7. Stir in the rice and let it toast for a few minutes.
8. Add the vinegar; cook until it is absorbed.
9. Add 1 cup of hot broth.
10. Cook over medium-low heat until the liquid is absorbed about 3 minutes. Stir often.
11. Keep adding 1 cup and repeat untill rice is tender and mixture is creamy.
12. Total time is about 28 minutes (the rice will absorb 6 to 8 cups of broth).
13. Add parsley right before cooked.
14. Mix in the Parmesan.
15. Season with salt and pepper, to taste.

broth, butter, olive oil, onions, mushrooms, garlic, arborio rice, white balsamic vinegar, parmesan cheese, fresh parsley, salt

Taken from www.food.com/recipe/mushroom-risotto-180372 (may not work)