This is an easy way to make mushroom risotto, and it's virtually impossible to mess up.
1/2 cup arborio rice
1/4 cup sherry
2 cups beef (or chicken) broth, reduced sodium, warmed over medium heat
1 small onion
2 tbs butter
2 tbs olive oil
8 oz sliced mushrooms
Salt & pepper to taste
1/4 cup grated parmesan cheese (optional)
2 tbs fresh, chopped parsley
Heat saute pan over medium-high heat. Melt butter and add olive oil. Add chopped shallots and onion, cook until softened slightly. Add mushrooms and cook until softened. If pan is entirely dry, add 1 tbs more of olive oil. Add arborio rice and stir, cook until the rice begins to be translucent on the ends. Once this happens, add sherry and stir.
Once sherry is absorbed completely, add 1/2 cup of broth at a time, stirring the entire time. Once all liquid is absorbed, add another 1/2 cup of broth. Continue stirring and adding broth until the rice is creamy and cooked through. Stir in grated cheese if using. Add salt & pepper to taste. Serve garnished with fresh, chopped parsley.