Creamy Mushroom Risotto

I made this risotto last weekend for our anniversary because it is one of Lawson's favorite dishes that I make (and one of mine).  It doesn't look like much but it is really rich and delicious... I think other times when I have made this I have cut back a bit on the butter but since it was a special occasion I went ahead and put it all in.  Yum.  In addition to all the butter, the homemade mushroom stock is what really gives this the amazing taste, so I wouldn't substitute store-bought.  As I have mentioned, I sometimes make risotto in the pressure cooker and you can certainly do it with this recipe - I went ahead and made it the traditional way this time, though.

Creamy Mushroom Risotto
Adapted from Vegetarian Cooking for Everyone by Deborah Madison

For the rice:

• 5 1/2 to 6 1/2 cups mushroom stock - recipe here
• 2 tablespoons butter
• 1/3 cup finely diced shallot or onion
• 1 1/2 cups arborio rice
• 1/2 cup white wine
• 1/2 cup cream or half and half
• 1/2 cup freshly grated parmesan or romano cheese (I used a mixture)

For the mushrooms:

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1/2 cup finely diced shallot or onion
• 1 pound mushrooms - white or cremini are fine, including some wild mushrooms if possible
• 1 large garlic clove, finely chopped
• salt and pepper to taste
• juice of 1/2 lemon (~2 tablespoons)

Start by making the mushroom stock.  While the stock is cooking, chop the mushrooms and other ingredients.  When everything is chopped, heat the butter and oil for the mushrooms in a skillet, add the shallots or onions and saute for about 5 minutes until the shallots/onions are soft.  Add the mushrooms and cook over medium high heat, stirring frequently, for 5-10 minutes, until they release their juices.  Add the garlic, salt and pepper and lemon juice and stir to combine, then turn off heat and set aside.

Whenever the stock is cooked and strained, you can start the rice (may be while the mushrooms saute).  Keeping the stock at a simmer, melt the butter in a wide pot/stockpot, then add the onion and cook at medium for a few minutes.  Add the rice and stir to combine, cook for 1 minute.  Add the wine and cook, stirring frequently, until it is fully absorbed.  Add 2 cups of hot stock and stir to combine, then cover and cook at a good simmer until fully absorbed.  Add stock in 1/2 cup increments (tip: use a large ladle and test in advance to see how much liquid it holds so you know about how much you are adding) - stir continually after adding stock until fully absorbed and then add the next increment.  Add the mushrooms about halfway through or later.  After you have added the required about of stock and the rice is well cooked, add the cream and stir thoroughly.  Season to taste with salt and pepper.  Stir in the cheese, remove from heat and serve!