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1. Bring broth and water to a simmer in a 4-quart pot; keep broth at a bare simmer, covered.
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2. Heat oil with 1 tablespoon butter in a 4-quart heavy saucepan over moderately high heat. Add mushrooms and saute, stirring occasionally, until browned, about 4 minutes. Season with salt and pepper, then transfer to a bowl.
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3. Cook onion in 2 tablespoons butter in saucepan over moderate heat, stirring, until softened, about 3 minutes. Add rice and cook, stirring, 1 minute. Add wine and cook, stirring, until wine is absorbed, about 1 minute.
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4. Ladle in 1 cup simmering broth and cook at a strong simmer, stirring, until broth is absorbed, about 2 minutes. Continue simmering and adding broth, about 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding next, until rice is just tender and looks creamy, 18 to 20 minutes. (Save leftover broth for thinning.)
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5. Remove from heat and stir in 1/2 cup cheese, remaining tablespoon butter, and salt and pepper to taste. Gently stir in mushrooms, then cover pan and let stand 1 minute. If desired, thin risotto with some of remaining broth. Serve immediately with remaining cheese on the side.
