The Mushroom Council provided this recipe.
1 1/2 cups minced onion
1 large garlic clove, minced
2 cups Arborio rice
1 cup dry white wine
8 ounces Portabella mushrooms
3 tablespoons olive oil
6 cups chicken broth
4 tablespoons chilled butter, cut in small pieces
1/2 cup grated Parmesan cheese, divided (about 2 ounces)
1 tablespoon chopped parsley
In a medium-sized heavy saucepan, heat peanut oil. Add onion and garlic; sauté and stir until softened, about 4 minutes. Add rice; continue to cook and stir coating the rice with oil. Add the wine; cook, stirring often, until the liquid is absorbed.
Meanwhile, trim mushrooms. With a spoon, remove the gills (the dark portion) from the mushrooms; cut mushrooms into bite-sized pieces. In a medium skillet heat olive oil. Add mushrooms; cook and stir until tender, 5 to 6 minutes. Pour 3 cups of the broth into the rice, over medium-high heat stir until almost al dente. Stir in the cooked mushrooms and the additional broth, as needed. The risotto should be creamy, not runny. Remove saucepan from heat. Vigorously beat in butter and 1/4 cup of the Parmesan cheese until completely dissolved. Stir in parsley and season to taste with salt and pepper. Serve with remaining 1/4 cup Parmesan cheese.