Begin by peeling and mincing the onion. Oh those tears!
Melt the butter in a saucepan, add a dash of olive oil, and poach the onion on low heat.
Add the chopped mushrooms, salt and pepper to taste, and sauté a few minutes or until they shrink to half their size.
Stir in the rice while gradually adding the broth. When the rice begins to look dry, add more broth! Keep doing this for 15 minutes.
Once the rice is al dente, turn off the heat, and add the grated parmesan.
Stir the mixture, cover the pan, and let the risotto sit for a couple of minutes.
Plate the risotto, top with parmesan, freshly ground pepper, and a flourish of fresh parsley.
You’re all set to savour this delightful dish with a glass of Sangre de Toro Original!