Mushroom Risotto

1 1/2 cups chicken broth
1 tsp olive oil
2 tsp butter
1 tbsp chopped onion
3/4 cup mix of sliced mushrooms (shitake, cremini, button, etc)
1/3 cup arborio rice
2 tbsp dry vermouth
1-2 tbsp Parmesan cheese

bring broth to boil in saucepan.
heat olive oil and 1 tsp of butter in sauce pan. saute onion until tender. add mushrooms and cook until softened.
add the remaining butter and stir in the rice. cook and stir for a minute or two. add the vermouth and when most of the liquid has evaporated, ladle in enough warm broth to barely cover the rice. adjust heat so that it simmers briskly. once that is absorbed, replenish with the same amount of broth. continue to stir often, adding broth as needed, until rice is cooked.
remove pan from heat and let rest for five minutes. sprinkle with cheese.
serves 2.