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1
In a large nonstick skillet, melt 1 tablespoon of the butter in 1 tablespoon of the olive oil over moderately high heat.
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2
Add the shiitake and cremini mushrooms, season with salt and pepper and cook, stirring, just until they exude their juices and begin to brown, about 3 minutes.
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3
Transfer the mushrooms and any of their juices to a bowl.
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4
In a medium, shallow saucepan, heat the remaining 1 tablespoon each of butter and olive oil.
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5
Add the onion and garlic and cook over moderate heat until the onion begins to soften, about 3 minutes.
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6
In a large heatproof measuring cup, heat the stock in the microwave at full power for 2 minutes, until piping hot.
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7
Add the rice to the onions and garlic and stir until coated with the oil and beginning to sizzle, about 2 minutes.
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8
Add the wine and stir until absorbed.
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9
Add 1/2 cup of the hot stock to the pan and cook, stirring constantly, until most of it has been absorbed by the rice, about 4 minutes.
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10
Continue to cook the risotto, adding the stock 1/2 cup at a time and stirring constantly between additions until it is absorbed; look for large bubbles on the surface of the rice before adding more stock.
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11
Stir in the cooked mushrooms and their juices with the last addition of stock.
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12
The risotto is done when the rice is al dente and suspended in a creamy sauce, about 25 minutes total.
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13
Remove the risotto from the heat and stir in the Parmigiano and fontina.
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14
Season the risotto with salt and pepper and serve immediately.
