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In a medium saucepan bring the chicken stock to a simmer and maintain a low heat.
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In a large frying pan over medium-high heat add the olive oil and onions, cook until translucent (about 2 min)
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Add the rice and stir for 1 to 2 minutes, until rice is well coated with oil.
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Add 1/2 cup of the simmering stock to the rice, stirring constantly until the rice absorbs most of the liquid. Gradually add stock 1/2 cup at a time, continually stirring until the rice is almost tender, but crunchy on the center (al dente). This should take about 20 minutes.
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Add the parmigiano cheese and black pepper, add 1/4 cup of chicken stock at a time, until rice is tender but still firm and bound with a creamy sauce (about 4 - 5 minutes)
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Add in the mushrooms
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Stir in butter