Risotto with mushrooms | table&spoon

Ingredients

• 5-6 cups broth (chicken, vegetable)
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1/4 cup chopped onion or leek, chopped very finely
• 4 handfuls of mushrooms about 1 pound (a mix of shiitake, oyster, button, cremini), cleaned and sliced
• 2 cloves garlic, finely chopped
• 1 1/2 cups arborio rice or any other Italian risotto rice
• 1/4 cup dry white wine
• salt and pepper, to taste
• 1/2 cup parmigiano-reggiano cheese
• finish
• sprinkle of chopped parsley