Creamy Mushroom Risotto - Rosalie Serving

Ingredients

• 7 to 8 cups Kitchen Basics chicken stock
• 3 tablespoons extra virgin olive oil, divided
• 4 tablespoons butter, divided
• 1 pound Portobello mushrooms, thinly sliced and halved
• 1 pound white button mushrooms, thinly sliced
• ½ teaspoon sea salt
• ½ teaspoon freshly ground black pepper
• 2 cloves garlic, chopped fine
• 1 ½ cups Arborio rice
• 1/2 cup heavy whipping cream
• 2 tablespoon green onion tops, finely chopped
• 1 cup grated Parmesan cheese