Mushroom Risotto

Ingredients

• 2 tablespoons butter
• 2 tablespoons olive oil
• 2 shallots, finely chopped
• 3 cloves garlic, minced
• 8 ounces mushrooms (cremini, shiitake, or a mix), diced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 4 cups warm chicken broth
• Salt and pepper to taste
• 1/4 cup mascarpone cheese
• 1/2 cup grated Pecorino Romano cheese
• 1/4 cup fresh parsley, chopped
• Zest of 1 lemon