Prosecco and Oyster Mushroom Risotto

1. Bring chicken broth to a simmer in a medium pot. Keep at a simmer covered, over low heat.

2. Heat the olive oil and 2 tbsp. butter over medium heat in a heavy-bottomed 8-qt. pot. Add onion and sauté, stirring occasionally, until translucent and beginning to turn golden, about 10 minutes. Add rice and sauté, stirring constantly, until just the edges of the grains look translucent, about 3 minutes.

3. Add prosecco and 1/2 tsp. salt and cook, stirring, until wine is completely absorbed by rice. Add about 1/2 cup hot broth to rice and cook, stirring constantly, until broth is completely absorbed by rice; reduce heat to medium-low if mixture starts to boil. Continue adding broth 1/2 cup at a time, stirring until each addition is absorbed before adding the next, until rice is just tender to the bite (15 to 30 minutes; you will have broth left over). Keep rice at a constant simmer. While rice is cooking melt 2 tbsp. butter in a large skillet over medium-high heat. Add 3/4 lb. halved oyster mushrooms(quartered if very large and left whole if small) and 1/4 tsp. salt. Cook stirring occasionally, until tender.

4. Stir sautéed mushrooms into risotto along with other flavorings.