Risotto With Mushrooms

• 3 tablespoons unsalted butter
• 1 tablespoon extra virgin olive oil
• 1 13 cups white onions, finely chopped
• 8 ounces cremini mushrooms, sliced (baby bella)
• 4 cups cooked medium-grain rice
• 12 cup dry white wine (sauvignon blanc)
• 34 cup reduced-sodium chicken broth
• 3 tablespoons beef bouillon
• 13 cup parmigiano-reggiano cheese, freshly grated, plus some for garnish (parmesan)
• salt & freshly ground black pepper, to taste

1. In a large saucepan or risotto pan over medium heat, melt 2 Tbs.
2. of the butter with the olive oil.
3. Add the onion and saute until tender and translucent, about 5 minutes.
4. Add the mushrooms and cook, stirring, until just wilted, about 2 minutes.
5. Stir in the rice and cook, stirring, until the grains are hot and coated with oil, about 2 minutes.
6. Add the wine and continue to cook, stirring often, until the liquid is absorbed.
7. Turn up to med-high heat.
8. Add the chicken broth , stirring constantly and make sure the liquid has been absorbed.
9. The risotto is done when the rice grains are creamy.
10. Remove the risotto from the heat.
11. Stir in the remaining 1 Tbs.
12. butter, beef bouillion and cheese.
13. Taste and season with salt and pepper.
14. Spoon the risotto into warmed soup bowls and sprinkle with freshly grated parmesan.
15. Serve immediately.
16. Serves 4 to 6.

unsalted butter, extra virgin olive oil, white onions, cremini mushrooms, rice, white wine, chicken broth, beef bouillon, cheese, salt

Taken from www.food.com/recipe/risotto-with-mushrooms-159850 (may not work)