6 servings
8 cups canned low-salt chicken broth 1/4 cup unsalted butter 2 tablespoons olive oil 2 cups finely chopped onions 10 ounces white mushrooms, finely chopped (optional) 1 1/2 cups Arborio rice or short-grain white rice
1 cup dry white wine 1 oz grated Parmesan (or more to taste) Salt and freshly ground black pepper, optional
1 Bring the broth to a simmer in a heavy medium saucepan. Keep the broth warm over very low heat.
2 Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and sauté until tender, about 8 minutes. Add the white mushrooms if using and sauté until the mushrooms are tender and the juices evaporate, about 5 minutes.
Stir in the rice and let it toast for a few minutes. Add the white wine and cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Mix in the Parmesan. Season with salt and pepper, to taste.