Ingredients:

2 c. Arborio rice
4-6 c. vegetable stock
1/4 c. extra virgin olive oil

4 T. butter

1 ½  pounds mushrooms (Use any combination of mushroom varieties you like –  porcini, crimini, shitake, oyster & button -but if you use dried porcini mushrooms, rehydrate in hot water & use the mushroom water in addition to the vegetable stock for cooking the risotto)
2 cloves garlic, minced
3/4 cup onion, minced
Salt and pepper to taste

1 ½ c. parmesan cheese, freshly grated

Directions:

In a large skillet, sauté mushrooms in 2 T. olive oil until tender.  Set aside. In a Dutch oven or stock pot over medium heat, pour remaining olive oil and 1 1/2 T of butter. Once the butter begins to melt, sauté the onions and garlic until tender and translucent.  Add the rice to this mixture and sauté until the rice becomes opaque and white.  At this point you can add about a cup of vegetable stock and stir until completely absorbed, repeat this process adding about a cup of stock at a time until the rice becomes creamy and starchy. Once the rice has reached desired consistency add the sautéed mushrooms, the remaining butter, and the parmesan cheese. Stir butter and cheese are completely melted.  Serves 6-8.