Melt the butter in a frying pan set to medium heat. Add the onions and saute until translucent. Add the mushrooms and mix well. Season with salt and pepper. Remove about 1-2 tbsp of mushrooms and set aside for garnish. Add the white wine and stir to combine. Add the Arborio rice and mix until the rice is fully coated in the butter and white wine.

Pour this into the pot of a rice cooker. I’m using my pink Tiger rice cooker, which can be found here. Pour in enough chicken stock to reach the “Risotto” line in the rice cooker pot. Close the lid and set to the “Risotto” function and press start.

Once the rice cooker is finished cooking, immediately open the lid and stir the rice. If you find that the risotto is too dry, gradually add some more chicken stock, mixing with the rice spatula until you are happy with the consistency. Add the parmesan cheese and season with salt and pepper.

Serve immediately by spooning the risotto onto plates and garnishing with the reserved mushrooms, extra parmesan cheese and fresh parsley.