Ingredients for 4 servings:
1. 2 tablespoons butter
2. 1 tablespoon olive oil
3. 2 tablespoons shallots, chopped
4. 2 cups sliced baby portabella mushrooms, not too thin
5. 1 teaspoon dried basil
6. 2/3 cup arborio rice (any short or medium grain will work)
7. 1/4 teaspoon salt
8. fresh ground black pepper
9. 1/2 cup dry white wine
10. 2 2/3 cups canned chicken broth, plus more if needed
11. 1 teaspoon lemon, zest of
12. 1 tablespoon butter
13. 2 tablespoons cream
14. 1/4 cup grated fresh parmesan cheese or 1/4 cup parmigiano-reggiano cheese
15. 3 -4 tablespoons salted cashews, chopped

Directions:
1. Warm chicken broth either on stove or in microwave
2. Heat 2 Tablespoons butter and oil in large skillet or sauce pan over medium heat
3. Stir in shallots, cook for 1 minute to soften
4. Add mushrooms and basil and saute until mushrooms are softened, about 2 minutes
5. Adjust heat to medium high and add rice, salt and pepper, stirring constantly until rice is just starting to turn golden, 1 or 2 minutes
6. Add wine and stir until almost completely evaporated
7. Begin adding chicken broth, about 1/2 cup at a time
8. After each 1/2 cup addition, stir frequently, until broth is almost evaporated and add the next 1/2 cup
9. Do the same for each addition of broth, stirring frequently
10. Begin tasting the rice for doneness during the last two additions of broth for tenderness–it should be al dente-tender with a slight bite to it
11. If rice is not done after the last addition, continue cooking as above adding another 1/2 cup of broth until done
12. Remove from heat and stir in remaining tablespoon of butter, lemon zest, cream if using, cheese and cashews
13. Adjust salt and pepper as needed, remembering that if you are using salted cashews it will add to the saltiness of the dish
14. Serve immediately
15. Note: The cream will make it extra creamy