Wild Mushroom Risotto with Parmesan | Creamy Italian Classic

Finely chop the onion. Clean the wild mushrooms and cut them into smaller pieces or slices.

Heat a wide, deep pan or pot over medium heat, melt half of the butter (2 tablespoons) in it, and add the olive oil.

Add the chopped onion to the pan and sauté until translucent, stirring occasionally.