Mushroom Risotto

(at the moment this is just notes for me ... I'll try to expand soon)

Per 1 lb box of risotto:

olive oil & butter, add risotto

3/4 cup white wine
dash of Worcestershire sauce
bit of saffron

1 small or 1/2 large onion, sauteed
4 portabello mushrooms, chopped and sauteed

4 cups broth (chicken and mushroom if possible)

7 min manual, wait 5+ min before you release

1.5 cups/Parmesan