Wild Mushroom Risotto | La Cucina Grandinetti

Ingredients

• 4 tablespoons (1/2 stick) unsalted butter
• 1/2 medium red onion, cut into 1/4-inch dice
• 4 ounces shitake mushrooms, thinly sliced
• 4 ounces cremini mushrooms, thinly sliced
• 4 ounces of button mushrooms, thinly sliced
• 1-1/2 cups Arborio rice
• 1 cup white wine
• 4 cups chicken stock, hot
• 1/2 to 3/4 cup freshly grated Parmigiano-Reggiano, plus more for sprinkling