Italian Mushroom Risotto

Instructions:

1. In a large saucepan, heat the chicken broth over medium heat. Keep it on a low simmer throughout the cooking process.
2. In a large, heavy-bottomed pot, heat the olive oil and 1 tablespoon of the butter over medium heat.
3. Add the onion and a pinch of salt. Saute until the onion is translucent, about 5 minutes.
4. Add the garlic and saute for another minute.
5. Add the Arborio rice to the pot and adjust the heat to medium-low. Stir and toast the rice until it's a little translucent, about 2-3 minutes.
6. Pour in the wine and stir until it's fully absorbed.
7. Begin to ladle the chicken broth into the rice, one ladle at a time. Stir often until each ladle of broth is absorbed before adding the next one.
8. While the rice is cooking, saute the mushrooms in a separate pan with the remaining 1 tablespoon of butter until they're golden and crispy.
9. After about 20 minutes, the rice should be creamy but still have a tiny bit of crunch. At this point, fold in the mushrooms, Parmesan cheese, and a generous pinch of pepper. Stir until the cheese is melted and everything's well combined.
10. Taste the risotto and add more salt or pepper, if needed. Serve immediately, with a little extra Parmesan cheese on top.