Procedure

In a med size sauce pan, add 1/4 stick of butter to 4 tbsp of olive oil and heat.

Add the mushroom mix and season with salt and pepper.

After about 4-6 mins add the risotto and stir to coat. slowly add about 4 oz of chicken stock to the risotto and cook till most all the stock is evaporated.

Add more stock and repeat procedure.

Check the rice for doneness. It should take about 18-20 mins to cook the rice till it is al dente.

Add about 3-5 oz of heavy cream and some Parmesan cheese to finish the dish.

Plate and serve immediately