Risotto Lori

• 1/4 cup olive oil, divided
• 2 tablespoons butter, divided
• 3 tablespoons minced onion
• 1 tablespoon minced garlic
• 1 cup chopped fresh mushrooms
• 1 cup chopped fresh portobello mushrooms
• 1 cup Arborio rice
• 1 tablespoon chopped fresh rosemary
• 1/2 teaspoon freshly grated nutmeg
• 4 cups vegetable broth, warmed
• 1/2 cup dry white wine
• 1/4 teaspoon freshly ground pepper
• 1/2 cup freshly grated Parmesan cheese
• 1/4 teaspoon salt (optional)

1. Combine 3 tablespoons oil and 1 tablespoon butter in a large skillet; place over medium-high heat until butter melts. Add onion, garlic, and mushrooms; saute 3 minutes or until tender, stirring constantly. Remove mushroom mixture; keep warm. Wipe skillet with a paper towel.
2. Add remaining 1 tablespoon oil and 1 tablespoon butter to skillet; place over medium-high heat. Add rice, and saute 1 minute. Reduce heat to medium. Add rosemary, nutmeg, and 2 1/2 cups broth, stirring constantly, until liquid is absorbed. Add remaining broth, 1/2 cup at a time, until absorbed. (Total cooking time is about 40 minutes.) Stir in mushroom mixture. Add wine; cook, stirring gently, until absorbed. Stir in pepper, cheese, and, if desired, salt. Serve immediately.

olive oil, butter, onion, garlic, fresh mushrooms, fresh portobello mushrooms, arborio rice, rosemary, nutmeg, vegetable broth, white wine, freshly ground pepper, parmesan cheese, salt

Taken from www.myrecipes.com/recipe/risotto-lori (may not work)