Mushroom Risotto | Rachel's | Umami

Ingredients

• 16 oz. mushrooms (suggested: mix of baby bella, crimini, shiitake), cut into quarters or eighths depending on size
• 3 tbsp unsalted butter, divided
• 1 tbsp olive oil
• 1 onion, chopped
• 1 large clove garlic, minced
• 2 cups dry arborio rice
• 4 cups vegetable or chicken stock* see note
• ½ cup dry white wine (such as sauvignon blanc)
• ⅓ cup heavy cream
• ⅔ cup finely grated parmesan
• ½ tsp salt
• Freshly ground pepper