Ingredients:
1½ cups arborio rice
4-5 cups chicken stock ( I like to use unsalted or reduced salt, or the risotto might turn out salty when you add the parmesan)
½ cup white wine
1 medium onion, chopped
1 cup fresh mushrooms, sliced (use any kind you like, I find white and cremini mushrooms work great)
4 Tbsp unsalted butter (½ stick)
1 Tbsp olive oil
1/2 cup grated Parmesan cheese
salt, to taste
parsley for garnish (optional)

Directions:

Melt 1 Tbsp of the butter in a sauté pan and sauté the sliced mushrooms until they're soft. Remove from heat and transfer to a shallow dish or bowl.

Heat the chicken stock to a simmer in a saucepan, then put heat on low just so that the stock just stays hot while making your risotto (see picture below for my stock pan and my risotto pan).

In the same sauté pan used to sauté your mushrooms, heat the oil and 1 Tbsp of the butter over medium heat. When the butter has melted, add the chopped onion and sauté for a few minutes or until it is slightly translucent.     

Add the rice to the pot and stir it briskly with a wooden spoon so that the grains are coated with the oil and melted butter. Continue to sauté the rice for a few minutes without letting the rice turn brown.

Add the wine and cook while stirring, until the liquid is fully absorbed. Now add a ladle of hot stock to the rice and stir until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and continue doing this until your rice is al dente (still firm but not chalky like in the centre) or cook further if you prefer. You may need more stock or you can add water to your "stock pan". 

***Note: when cooking risotto it is very important to continuously stir. Yes that means it requires your full attention for approximately 30 minutes. The reason for this is when you add your liquid, stirring it helps the starches come out of the rice that's how you get that wonderful creamy consistency.***

When you have the rice at the doneness that you like add the cooked mushrooms (they may have gathered some natural juices, go ahead and add all the juices it will enhance the flavour of our risotto). 

Stir in the remaining 2 Tbsp butter, the parmesan cheese and season with salt. Make sure to try it first because the parmesan will add a lot of salt. Serve immediately as risotto can turn glutinous if it sits for too long. Remember your risotto should be creamy but it should not be too runny or thick, as shown below with my osso bucco (recipe to follow). Add parsley for garnish if you like.