Ingredients
- 1/2 cup extra-virgin olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 cups Arborio or Carnaroli short-grain rice 1 cup dry white wine
- 7 - 8 cups chicken broth (may have leftover)
- 3 tablespoons extra-virgin olive oil
- 1 pound mixed wild mushrooms such as portobellos, creminis or shiitakes, stems removed and sliced in
- 1/4 inch slices
- Salt to taste
- 1 medium tomato, peeled, seeded, and chopped
- 4 tablespoons unsalted butter, chilled, and cut into small pieces 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 1 tablespoon flat-leaf parsley, chopped
- Freshly ground black pepper to taste

