Prep Time: 10 minutes

Cook Time: 45 minutes

Serves : 4 – 6 as a side (2 -3 as an entrée)

6 cups beef stock
2 tbsp. Butter Olive Oil
2 tbsps. Garlic Olive Oil
1 medium onion, finely chopped
1 clove garlic, finely chopped
2 cups cremini mushrooms, thinly sliced
1 ½ cup Arborio rice
¾ cup dry white wine
1 cup freshly grated parmesan cheese
sea salt & pepper to taste

Heat beef stock in a large pot over low heat.

In a separate skillet over medium-low heat add the olive oils, onion, garlic and mushrooms. Season with salt & pepper. Cook until the onions are softened and the

mushrooms are cooked.

Add the rice and cook until the rice starts to turn translucent. Pour in the wine. Turn skillet down to low heat and add a ladle full of beef stock. Once the stock is

absorbed add another ladle of broth. Continue to do this until rice is fully cooked and stock is gone.

Finish off by stirring in the parmesan cheese. Serve immediately.