Balsamic Roasted Mushroom Risotto

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24 ounces mushrooms (white, cremini, baby portabella or a mixture)

2 tablespoons olive oil, divided

3 cloves garlic, thinly sliced

1 tablespoon balsamic vinegar

2 teaspoons fresh rosemary, finely chopped

1 cup arborio rice

2 shallots, diced

3 cups chicken or vegetable broth

1 cup water

1/4 cup dry white wine

1 tablespoon butter

2 tablespoons freshly grated romano cheese

sea salt and black pepper, to taste

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