I know the technique for making this risotto may cause a riot in some places. I have tested and tested. And, just before posting, I made it again and tested. It works. You may have to adjust a little according to your stove. My aunt used an electric stovetop and I used gas. Medium high is around a 6 and medium low is around a 3.
Add oil to a large skillet over medium high heat, and sauté the onions and mushrooms until onions are translucent and mushrooms release their liquid - 5 minutes.
Stir in rice until fully coated - about 1 minute.
Add in 2 cups of chicken stock and bring just to a boil.
Once it comes to a boil, stir, cover, and lower heat. Simmer for 5 minutes.
Add in remainder of stock, butter, and salt and stir until butter is melted.
Stir, cover, and continue to simmer for another 5 minutes. Adding the unheated stock brings down temperature. Don't worry.
Stir, add the water, cover and cook another 5 minutes. Taste. The risotto should have a 'bite' to it without being crunchy. This is 'al dente'. If it isn't, cook for a few more minutes and taste.
Remove from heat.
Stir in the Parmesan. Taste and adjust for salt.
Mangia! Mangia!
Notes
My aunt used canned mushrooms when teaching me because she didn't have fresh available. If you choose to, use a 4 ounce can and drain. Just add it into the onions. When using canned chicken stock, be aware of the salt content. Adjust the salt to your taste. I recommend adding any salt after adding the Parmesan cheese as the cheese has salt in it.