Lori's Risotto

Directions

1. 1
   Warm the stock, then remove from heat.
2. 2
   Put 3 tablespoons olive oil and 1 tablespoon butter in a skillet and saute the onion, garlic, brown and portobello mushrooms.
3. 3
   Set aside on a plate.
4. 4
   In the same skillet put the remaining 1 tablespoon olive oil and 1 tablespoon butter and lightly brown the rice.
5. 5
   Gradually add rosemary, nutmeg and 2.5 cups of the stock.
6. 6
   Cook over low heat stirring occasionally for 20 minutes.
7. 7
   Return mushrooms to skillet.
8. 8
   Pour in remaining broth and cook 10 minutes more.
9. 9
   When rice is tender, not dry, add the wine and truffle oil and cook a few minutes more.
10. 10
    Add salt if desired.
11. 11
    Remove from heat.
12. 12
    Add grated cheese and serve warm.