I don't make risotto as often as I'd like to since I don't like to do a lot of cooking that requires constant supervision. But, once in a while I get the itch.
1 tbsp olive oil
1 tbsp unsalted butter
1 small onion, finely diced
1 cup Arborio rice
1/2 cup white wine
1 tsp saffron
4 cups hot chicken stock
8 oz mushrooms, coarsely chopped
1/2 cup grated parmesan cheese
Heat skillet over medium heat. Add olive oil and butter and cook until butter is melted. Add in onion and sautee until onion is lightly browned. Add rice and sautee until translucent. Add wine to pan, stirring constantly until absorbed. Combine saffron and 1 cup chicken stock. Add stock mixture to pan, stirring constantly until absorbed.
Continue adding liquid in 1/2 cup intervals until rice is al dente. When rice is nearly done, add in mushrooms and stir until well integrated with the rice. Add in parmesan cheese, stirring constantly until completely incorporated to the rice. Serve immediately.