Boscaiola risotto for four people

In a casserole dish (preferably non stick) melt the knob of butter in a spoon of extra virgin olive oil.
Finely chop 30g of onion and sauté, add 350g of Carnaroli Grandi Riso rice and brown slightly, adding ½ a cup of white wine, leave to evaporate and add slowly boiling stock (slightly salted) until the rice is cooked; add 150g of broken kernel nuts, 150g of fresh champignon mushrooms or dry mushrooms previously soaked, five minutes before the end of cooking.
Take the risotto off the flame, stir in a knob of butter and 3 teaspoons of Parmesan cheese, serve with a handful of chopped parsley.