Wild Mushroom Risotto

Preparation

1. Bring broth and 250ml water to a boil in a HexClad 2 Litre Hybrid Pot. Reduce heat to low and maintain a bare simmer.
2. Meanwhile, melt 15 g. of the butter and the oil in a HexClad 30CM Hybrid Fry Pan over medium high heat. Add the mushrooms and season with salt and pepper. Toss to coat, then cook, stirring occasionally, until mushrooms are tender and golden, about 5 minutes. Transfer mushrooms to a plate. 
3. Return the skillet to medium-high heat and add 15g more butter, the rice, and shallot.  Cook, stirring constantly, until grains of rice are translucent around the edges, about 2 minutes.
4. Pour in the wine and simmer, stirring occasionally, until almost completely evaporated, about 2 minutes.
5. Reduce heat to medium. Add half the stock and simmer, stirring, until liquid is mostly absorbed. Continue to cook, adding remaining stock a ladleful at a time, and stirring, until the rice is al dente and broth is creamy and thickened, 20 to 24 minutes.
6. Stir the remaining 15g butter and parmesan into the risotto. Season with salt and pepper. Remove from the heat and stir in the parsley and half of the cooked mushrooms. Serve topped with remaining mushrooms, more parmesan, and more parsley.