OK...I made this last night...
Purely a product of my own imagination...
a little labor intensive, but hey it's Risotto, it takes time and constant stirring...
Sooooo Creamy, slightly smoky and woodsy flavors!
Good stuff...

1 Cup Aborio Rice
1/2 cup cooked wild rice (optional)
2/3 Cup Cream Sherry (I used a cheap Cream Sherry I keep for cooking, not the Harveys)
Chicken or Turkey Stock (add sherry and enough to make 3 cups)
sliced oyster, crimini, white, shitake, portabello mushrooms (or any combo of wild and/or domestic mushrooms)
1/2 Cup saute'd onions or shallots (I used a shallot/onion mix) or leeks
One package dry onion soup mix
1/4 tsp. fresh nutmeg
3 tbsp. olive oil & 3 tbsp. unsalted butter
S&P to taste

Saute onion & sliced mushrooms in olive oil/butter mixture until onions are opaque and mushrooms slightly cooked.
add rice, and stir constatly & cooking in the oil for 2 minutes.
Stir in ONE cup broth mixture, stir in dry onion soup mix and cook, stirring constantly, until all is absorbed.
Gradually add broth/sherry mix, ONE cup at a time, stirring constantly, until each cup is absorbed before adding the next cup.
Optonally, at end, stir in wild rice (hot, I nuked it) to final Risotto.
I liked the wild rice addion, as it added some texture and a slightly nutty flavor...

Note: Taste it before you add any additional salt, as the Onion Soup Mix has plenty of salt...

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