Bring the chicken stock to a bare simmer
in a saucepan
Meanwhile, heat the butter and olive oil in a medium pot over medium heat. Add the garlic and saute until golden, 1 minute. Add the mushrooms, onions
and 1 teaspoon sea salt and saute for 8 minutes. Stir in the rice and cook for 2 minutes. Deglaze
with the wine
and cook until the wine has reduced completely. Ladle in the simmering broth, 1/2 cup at a time, stirring constantly until the rice absorbs all the broth before adding more. Repeat until all the broth
has been added and the rice is al dente
, about 20 minutes. Stir in the cheeses and a pinch of sea salt
Spoon the risotto
into bowls and enjoy.
Photo reprinted with permission from Nadia G.'s Bitchin' Kitchen: Cookin' For Trouble by Nadia G., copyright (c) 2011. Published by Ballantine Books.