Italian Mushroom Risotto

Method

1. Heat broth in a saucepan and keep warm.
2. Sauté onion and garlic in butter and oil until translucent.
3. Add Arborio rice and toast for 2 minutes.
4. Pour in white wine and stir until absorbed.
5. Add broth gradually, stirring constantly until rice is creamy.
6. Stir in mushrooms and cook until tender.
7. Mix in Parmesan cheese and season with salt and pepper.