Directions for Mushroom Risotto:

• Heat the chicken broth to a simmer. Melt 2 tablespoons of the butter in a 12-inch skillet. Add in the olive oil and stir. Toss in the shallot and heat until softened, about 2 minutes. Add in the garlic and cook for 30 seconds. Stir in the arborio rice and cook for 2 minutes. Pour in the wine and reduce until the liquid is almost gone.
• Pour in 1/3 of the heated chicken broth and stir. Reduce heat to a simmer and cook until the rice has absorbed most of the liquid. Periodically stir the rice to prevent sticking. Repeat the chicken broth step 2 more times.
• Start the mushrooms while the chicken broth is being absorbed. Melt the butter in a skillet and add the mushrooms. Toss the mushrooms to coat them all. Add fresh cracked pepper. Sauté over medium heat until the mushrooms have reduced by half.
• Cut the remaining 4 tablespoons of butter into equal pieces and press them into the risotto to melt. Add in the sauteed mushrooms. Cook for 2 minutes until warmed through. Sprinkle the parmesan cheese over the top and stir it in. Cook for 1-2 minutes until melted. Stir in the heavy cream, season with pepper, and serve.