Lori's Risotto

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Another goodie from isabel allende's book aphrodite.

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Steps

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Warm the stock , then remove from heat.

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Put 3 tablespoons olive oil and 1 tablespoon butter in a skillet and saute the onion , garlic , brown and portobello mushrooms.

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Set aside on a plate.

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In the same skillet put the remaining 1 tablespoon olive oil and 1 tablespoon butter and lightly brown the rice.

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Gradually add rosemary , nutmeg and 2.

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5 cups of the stock.

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Cook over low heat stirring occasionally for 20 minutes.

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Return mushrooms to skillet.

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Pour in remaining broth and cook 10 minutes more.

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When rice is tender , not dry , add the wine and truffle oil and cook a few minutes more.

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Add salt if desired.

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Remove from heat.

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Add grated cheese and serve warm.

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Ingredients

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vegetable stock, olive oil, butter, onions, garlic, mushroom, portabella mushroom, arborio rice, rosemary, nutmeg, white wine, truffle oil, salt, parmesan cheese