INGREDIENTS
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1/4 cup olive oil, divided
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2 tablespoons butter, divided
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3 tablespoons minced onion
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1 tablespoon minced garlic
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1 cup chopped fresh mushrooms
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1 cup chopped fresh portobello mushrooms
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1 cup Arborio rice
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1 tablespoon chopped fresh rosemary
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1/2 teaspoon freshly grated nutmeg
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4 cups vegetable broth, warmed
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1/2 cup dry white wine
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1/4 teaspoon freshly ground pepper
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1/2 cup freshly grated Parmesan cheese
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1/4 teaspoon salt (optional)