In a medium saucepan, heat the chicken broth to a simmer.

In a large skillet, heat 1 tablespoon of olive oil and one tablespoon of butter over high heat. Add the mushrooms and saute until nicely browned. Approximately 5-6 minutes.

Remove them from the pan and set them aside until needed.

In the same skillet over medium heat, add 1 tablespoon of olive oil and one tablespoon of butter. Saute the onion for 2 minutes.

Add in the rice and continue to cook, allowing the rice to toast in the pan for about 2 minutes. Don’t let the rice burn

Add 1 cup of the heated chicken stock to the rice in the pan, stirring occasionally.

Reduce the heat to medium and add the rest of the stock, ½ cup at a time, until the rice absorbs all of the liquid.

When all the stock has been absorbed by the rice, add the cooked mushrooms back into the pan. Remove the pan from the heat and mix well.

Add the Romano cheese, heavy cream and black pepper. Return to the stove over medium heat and mix thoroughly until you have a creamy consistency.

*The creamy texture of the risotto comes from the frequent stirring of the mixture.