Mushroom risotto

Taken from Isabel Allende's Aphrodite: A Meomoir of the Senses

* Aborio rice - 1 cup
* Brown mushrooms - 1 cup chopped
* Portabello mushrooms - 1 cup chopped
* Onion - 1 minced
* Garlic - 1 tbsp grated
* Rosemary - 1 tbsp chopped
* Veggie stock - 3 cups
* Butter - 2 tbsp
* Fresh nutmeg - 1/2 tbsp grated
* Parmesan -1/2 cup grated
* White wine - 1/2 cup
* Olive oil - 4 tbsp
* Truffled olive oil (optional) - 1tsp
* Salt & pepper to taste

1. Put 3 tbsp of olive oil and 1 tbsp of butter in a skillet & saute the onion, garlic, mushrooms. Set aside
2. In the same skillet, put 1 tbsp of oil & 1 tbsp of butter & lightly brown rice
3. Gradually add rosemary & nutmeg & 2.5 cups of stock. Cook over low heat stirring occasionally for 20 min
4. Return mushrooms to the skillet, pour in remaining broth - cook 10 more minutes
5. When rice is tender, not dry, add wine & truffled oil - cook 3-5 minutes
6. Check seasoning. Add salt & pepper as desired
7. Remove from heat. Add grated cheese

Serve warm