You will need a covered frying pan (not cast iron), and a very comfortable stirring spoon.
Step 1: The List of Characters
2 Chicken thighs (optional; this can be meatless)
Mushrooms (I used button, crimini, shitake or portobello, and oyster)
6 to 10 shallots
4 tbsp butter ((only butter, not margarine, not unsalted butter, just real full-fat salted butter)
1 cup carnarolli or arborio rice
Nutty Sherry ie Amontillado
Step 2: The Opening Sequence
Burn them to the bottom of the pan. This is why you just can't use cast iron; it won't release the burned onions.
Step 3: The Plot
Add the mushrooms, butter, green onion.
Put the lid on the mushrooms and let them enjoy a short sweat.
Step 4: The Denouement
Start stirring. Keep the rice moving round and round the pan, then pour in a little stock. It should look like the stock comes up under the rice, but doesn't cover it.
As the stock cooks off, the consistency of the risotto thickens, Add more stock before the mixture becomes too dry.
You need to sample the rice periodically. When it no longer crunches between your teeth, it's just about ready. Stop adding stock and cook off the excess.
Keep stirring until it's is quite thick.