Begin by finely chopping one medium onion and your choice of mushrooms, until you have about 2 cups. Measure out 1 cup of Arborio rice and keep your broth warm.

In a large saucepan, melt 2 tablespoons of butter over medium heat. Add onions and sauté for 4-5 minutes until translucent. Add chopped mushrooms and salt, cooking for another 3-4 minutes until tender.

Add the Arborio rice, stirring to coat the grains in butter. Sauté for 2-3 minutes until the edges become slightly translucent and a nutty aroma develops.

Pour in ½ cup of white wine and stir until absorbed, about 2-3 minutes.

Gradually add the warm broth one ladle at a time, stirring constantly until each ladleful is absorbed, taking about 18-20 minutes until creamy and al dente.

Reduce heat to low and stir in ½ cup of freshly grated Parmesan and another tablespoon of butter. Mix in any optional ingredients like spinach or herbs.

Let the risotto rest for a minute, serve hot, garnished with extra herbs or Parmesan.