Eliz's Mushroom Risotto

• 3 cups chicken stock
• 12 cup white wine
• 2 tablespoons butter
• 1 tablespoon olive oil
• 12 lb mushroom, sliced
• 2 teaspoons garlic, minced
• 1 cup arborio rice
• salt and pepper
• 4 tablespoons fresh parsley, chopped
• 12 cup mascarpone
• 1 tablespoon butter
• freshly grated parmesan cheese

1. Heat the chicken broth in a medium saucepan, bringing to a boil then removing from heat.
2. In another saucepan melt the butter with the olive oil and saute the mushrooms for 5 minutes.
3. Add the garlic and saute briefly.
4. Add the rice; cook and stir until golden.
5. Add the white wine and stir occasionally until it is absorbed.
6. Add the heated stock 1 cup at a time, simmering and stirring occasionally until each cup is absorbed.
7. After the last cup of stock has been absorbed add the butter and mascarpone, and seasonings.
8. Stir well.
9. Adjust to taste.
10. Top with grated parmesan and serve.

chicken stock, white wine, butter, olive oil, mushroom, garlic, arborio rice, salt, fresh parsley, mascarpone, butter, parmesan cheese

Taken from www.food.com/recipe/elizs-mushroom-risotto-454069 (may not work)