Ingredients

2 cups arborio rice

5 Tbls butter

3 Tbls Harry&David garlic olive oil

1 cup of white wine

1 cup chopped onion

3 cups chopped mushroom

2 qts chicken stock (heated)

Preparation

In a Le Creuset buffet casserole or risotto pot…on medium heat melt butter, add oil and onion, cook for approx 10 mins, add rice and wine. Cook off wine, add mushrooms, from another pot add stock 1 ladle at a time as the rice absorbs the stock. Be sure to stir every 1-2 minutes as the rice becomes creamy.