Step 1

In a medium heavy saucepan, heat the butter and oil on medium-high heat.

Step 2

Add onions and mushrooms, saute until onions are translucent.

Step 3

Add the arborio rice and cook one minute while stirring constantly.

Step 4

Add 2 cups of beef broth, or enough to just cover the rice and vegetables. Reduce heat to medium and simmer, stirring often.

Step 5

As the broth evaporates continue to add more, one cup at a time so that the broth level is always just covering the rice.

Step 6

Continue to cook for 20-25 minutes until the rice is al dente-it may not require the full 32 oz of broth.

Step 7

Remove from heat, allow to rest 5 minutes then serve topped with parsley and parmesan.