Step 1

Pour the chicken broth into a 2-quart saucepan and bring it to a simmer over low heat.  Make sure to have a ladle nearby.Be sure to keep the broth at a gentle simmer.

Step 2

Heat 1 tablespoon of the butter and the olive oil over medium heat in a deep-sided 10-inch skillet.

Step 3

When the butter has melted, add the mushrooms and cook, stirring occasionally for 1 minute.

Step 4

Add the chopped onions, garlic, and salt and cook for another minute, stirring occasionally.

Step 5

Stir in the rice.  Let the oils coat the grains and continue to toast the rice, frequently stirring for about 2 minutes.

Step 6

Add the wine to the pan and simmer until the liquid has almost evaporated, stirring occasionally for about 2 minutes.

Step 7

Add ¼ cup of the broth and stir until almost completely absorbed, 1 to 2 minutes.

Step 8

Continue to add broth to the pan, ¼ cup at a time, and stir until absorbed. Continue this process until the rice is tender, about 20 minutes.

Step 9

Stir in the remaining tablespoon of butter and parmesan cheese.

Step 10

Remove from the heat, taste, and season with additional salt, if desired.  Serve immediately.