Mushroom Risotto

In a heavy pot, heat some oil and butter. Add in finely chopped onion and celery and cook down until translucent. Next, add garlic and cook until fragrant. Add Arborio rice and stir until it’s fully coated in butter and oil and let it roast for a few minutes. Add your dry white wine and stir. Gradually add your hot stock to the rice and stir constantly. You want to go back and forth between stirring and adding stock until the rice is tender and fully cooked. Just before your rice is finished, brown off your cleans and sliced mushrooms until golden and slightly crisp. To finish the risotto, add butter, Parmigiano Reggiano, and black pepper, then your mushrooms and chopped parsley. Serve with more olive oil, mushrooms and more grated cheese.