Directions

1. Melt about 1 tbsp. butter in one of the pans then add the mushrooms and let them cook.
2. In a separate pan, melt the remaining butter and sauté the onion until softened and lightly brown.
3. Add the rice to the onions and sauté for a few minutes.
4. Pour in wine and bring to a simmer.
5. Reduce heat to low and slowly stir in about half of the chicken broth.
6. Cook for about 15-20 minutes, continually stirring and adding more of the chicken broth as the rice soaks it up.
7. Remove from heat, stir in the sautéed mushrooms and Parmesan cheese.
8. Serve and enjoy!