In a risotto pan, 4-5 tablespoons of olive oil for approximately 3 minutes. Sautee the onion for approximately 5-6 minutes until softened. Sprinkle salt and pepper to taste to enhance the aroma of the onion and oils. Add the rice and sauté until the rice is semi-transparent, about 2-3 minutes.

Deglaze the pan with white wine and mix constantly until all liquid is evaporated. Stir in approximately four ladles of hot chicken broth to submerge the rice and ingredients. Throughout the process of making the risotto, the risotto should just be submerged in stock at all times, and stirred constantly.

When 4-5 cups of stock have been used, mix in all of the parmesan and mushrooms, and continue to cook the risotto until the rice is al dente (firm) and creamy. A guide for al-dente risotto is that when you shake the pot, the risotto liquid will make waves. Risotto should not be cooked for greater than 20 minutes as well.

Once al dente, remove the risotto from the heat and let stand for five minutes, which will allow the rice to finish cooking and to thicken in consistency. Serve hot with a lot of parmesan cheese on the side.