Instructions
1
Warm broth in a saucepan and keep at a low simmer.
2
In a large pan, heat olive oil and sauté sliced mushrooms until golden. Set aside.
3
Melt half the butter, add diced onion and cook until translucent. Add rice and toast 2 minutes.
4
Add broth one ladle at a time, stirring frequently. Wait until each addition is absorbed before adding the next. This takes about 18-20 minutes.
5
Fold in mushrooms, remaining butter, and parmesan. Season with salt and pepper. Serve immediately.