1. Warm chicken stock in a stockpot over low heat as you prep the remaining ingredients.
2. When you’re ready to cook, heat a 4-qt pot over medium heat.
3. Add enough olive oil to coat the bottom of the pot and then add 2 tablespoons of butter.
4. Add the onion and sauté just until soft and translucent.
5. Add 2 tablespoons of the garlic and sauté just until fragrant.
6. Add the rice and stir until the rice is coated with the butter. Toast the rice in the butter for 2-3 minutes.
7. Add the white wine allowing it to fully absorb into the rice; stir the rice as it absorbs.
8. Add the warm stock 3-4 ounces at a time letting it fully absorb each time before adding more.
9. Stir the rice frequently. This will help the rice to release its starch which gives risotto its creaminess.
10. Add some kosher salt about halfway through the cooking process.
11. Taste the risotto as it cooks. Once the rice has reached a texture of al dente, remove the rice from the heat.
12. Stir in the remaining 2 tablespoons of butter and parmesan cheese.
13. Taste and adjust the seasoning with kosher salt.
14. Add a bit more butter or parmesan as desired.

Garlic Mushrooms

1. Heat a small sauté pan over medium-high heat.
2. Add just enough olive oil to coat the bottom of the pan.
3. Add the cremini mushrooms and sauté until brown.
4. Add the remaining garlic, 1-2 minutes before the mushrooms are done.
5. Stir the creminis into the risotto or use them to garnish individual bowls of risotto.

Optional

1. Optional: Drizzle a bit of balsamic vinegar as a garnish. The vinegar adds a nice tang and a balance to the dish.