An Elegant Gruyere Risotto with Marsala Mushrooms

Ingredients:
Rice
 1½ cups arborio rice
 ½ cup white wine
 Juice of ½ lemon 
 ½ t salt
​
Flavoring for rice
 1 T butter
 1T olive oil
 1 small yellow onion, chopped
​ 3 garlic cloves, chopped

Added ingredients
 1 lb. button mushrooms, sliced
 2T butter
 2 garlic cloves, chopped
 ½ cup Marsala wine
 1 cup Gruyere cheese, grated
 ½ cup Parmesan cheese, grated
 ¼ t dried thyme
 ¼ t salt
 black pepper
Broth    
​ 4 c chicken broth 

Directions:

You'll need two medium-sized pots for the simmering rice and the cooking rice.  

A. Begin by preparing the Flavoring and Added Ingredients 
  1. Chop the onion and garlic for the Flavoring  
  2.  Chop the garlic for the Added Ingredients
  3.  Slice the mushrooms and, if you wish, cut slices in half
B.  Heat the broth in a pot and hold at simmering
C.  Prepare the Added Ingredients minus the cheeses
  1.  While broth is simmering sauté mushrooms in butter and oil for 5 min
  2.  Add the 2 cloves of chopped garlic during the last minute 
  3.  Add the Marsala wine and cook til absorbed
  4.  Add the thyme, salt and pepper
  5.  Set aside
D.  Prepare the rice
  1.  Sauté the onion til softened and 3 cloves of garlic in butter and oil
  2.  Add the rice and sir to coat
  3.  Add ½ c white wine and stir til absorbed
  4.  Add simmering both ½ cup at a time, stirring til absorbed (15 min or so)
​E.  Finish
    1.  When all the broth is absorbed add the mushrooms*
    2.  Stir in cheeses
    3.  Stir in lemon juice and salt
    4.  Serve immediately
*If you wish to add color, add ¾ cup thawed peas as well