How to make it

  • In a saucepan over medium heat bring stock to a simmer.
  • Reduce heat to low and keep warm.
  • In a large saucepan over medium heat melt 2 tablespoons of the butter with the olive oil.
  • Add onion and sauté until tender and translucent about 5 minutes.
  • Add mushrooms and cook stirring until just wilted about 2 minutes.
  • Stir in the rice and cook stirring until the grains are hot and coated with oil about 2 minutes.
  • Add wine and continue to cook stirring often until the liquid is absorbed.
  • Add stock 1/2 cup at a time stirring and making sure liquid has absorbed before adding more.
  • The risotto is done when the rice grains are creamy on the outside about 25 minutes total.
  • Remove risotto from heat and stir in the remaining butter, demi-glace and cheese.
  • Taste and season with salt and pepper.
  • Spoon risotto into warmed soup bowls and serve immediately.

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