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