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