Lori's Risotto

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 3 cups vegetable stock
• 4 tablespoons olive oil
• 4 tablespoons butter
• 3 tablespoons onions, minced
• 1 tablespoon garlic, grated
• 1 cup mushroom, brown, chopped
• 1 cup portabella mushroom, chopped
• 1 cup arborio rice
• 1 tablespoon rosemary, chopped
• 1/2 teaspoon nutmeg, fresh, grated
• 1/2 cup wine
• 1 teaspoon truffle oil
• salt
• 1/2 cup parmesan cheese, fresh, grated

Recipe

• 1 warm the stock, then remove from heat.
• 2 put 3 tablespoons olive oil and 1 tablespoon butter in a skillet and saute the onion, garlic, brown and portobello mushrooms. set aside on a plate.
• 3 in the same skillet put the remaining 1 tablespoon olive oil and 1 tablespoon butter and lightly brown the rice.
• 4 gradually add rosemary, nutmeg and 2.5 cups of the stock. cook over low heat stirring occasionally for 20 minutes.
• 5 return mushrooms to skillet. pour in remaining broth and cook 10 minutes more.
• 6 when rice is tender, not dry, add the wine and truffle oil and cook a few minutes more.
• 7 add salt if desired.
• 8 remove from heat.
• 9 add grated cheese and serve warm.