Serves 2 to 4
4 tablespoons butter, divided
1 small onion, chopped fine
1/2 cup white wine
Salt and freshly ground pepper, to taste
1 cup Italian short-grain rice
3 cups vegetable stock
4 ounces cremini mushroom, cleaned & sliced 1/8-inch thick (also known as baby bellas)
1/2 cup freshly grated pecorino romano or Parmesan cheese
Melt 2 tablespoons of butter and the olive oil in a large skillet over medium heat. Add onion and sauté until just golden, about two minutes. Add rice, stirring well. Slowly stir in wine; bring to a boil and cook until wine reduces by half. Season with salt and pepper.
Add 1 1/2 cups of stock and let simmer until almost absorbed, about 8 to 10 minutes. As the rice absorbs the liquid, add remaining stock one cup at a time, again stirring frequently, until risotto is creamy and rice is al dente.
Meanwhile, melt 1 tablespoon of butter in a small skillet over medium heat. Add the mushrooms and season with salt and pepper. Saute until they’ve released all their water and become a deep golden color. Cover and seat aside to keep warm.
To finish the risotto, stir in remaining butter and grated cheese. Evenly spoon some of the sauteed mushrooms on top and serve immediately.