2 Tsp + 1 tsp chicken base
7 cups water
1 medium onion, chopped fine
3 cups arborio rice
1 cup butter
3/4 cup grana padana parmesan cheese
1 lb mushrooms, sliced (may use 1 1/2 lb to 2 lb if desired)
In a saucepan bring water and chicken base to a simmer and keep on low heat.
In a 6qt sauce pan melt 4 Tsp of butter and saute onions until soft. Add rice stirring until thoroughly coated. Add 2 cups of simmering broth and stir constantly until liquid is absorbed. Continue cooking on low heat adding 1 cup of broth to mixture at a time, stirring and letting broth be absorbed before adding more, until rice is creamy but al dente (about 18 minutes). Note: may not require all 7 cups of water.
Add mushrooms and then add parmesan cheese, the remaining butter, and white pepper to taste.