First make the pesto by combining all of the ingredients together in a food processor or a blender. Puree until the pesto is smooth. Taste for seasoning and adjust with salt and pepper as needed.

In a big pot add the chicken broth and bring to a simmer.

In a large Dutch oven or pan, add the olive oil, and butter over medium heat. When the butter has melted and is hot add the onion and stir. Cook for about 5 minutes, stirring occasionally, until the onion is soft and translucent.

Add the risotto to the pan, stir so that the rice is coated in the oil mixture and cook for a couple minutes, until all the oil is absorbed by the rice.

Stir in the wine, making sure to scrape any bits from the bottom of the pan if necessary. Cook and stir until most of the wine is absorbed by the rice.

Stir in a ladle of broth at a time, cook until most of the broth is absorbed by the rice, and repeat by adding a ladle of broth at a time. The whole process should take about 20 minutes until you run out of broth and the rice should be cooked through.

After about 20 minutes of this continuous process, add the pesto to the pan, stir and season with salt and pepper as needed. Set aside.

Time to make the mushrooms. In a pan heat the olive oil over medium-high heat. Add mushrooms and all the seasoning. Saute for about 5 minutes or until mushrooms are nice and brown to your liking, stirring occasionally.

To serve spoon risotto into serving bowl or plates and top with sauteed mushrooms. Sprinkle with grated Parmesan cheese if desired.