Start by frying the mushrooms in 1 tablespoon of the butter in a large saute pan. On high medium heat, let them cook until they were golden brown and have shrunken tremendously. You can saute your mushrooms for as long as you want, I just prefer to have mushrooms cooked until they are very meaty.

While the mushrooms are cooking, in a smaller pan, saute the onion in olive oil until translucent, add the garlic and cook for an additional 2 minutes.

Remove both the mushrooms and the onions to a bowl.

While the large saute pan is still hot, toss the broccoli into the pan and turn off the heat. Move the broccoli around gently to prevent burning, while the pan cools. After 5 minutes, remove the broccoli from the pan and place it in the bowl with the mushrooms, onions, and garlic.

Add the second tablespoon of butter to the large saute pan and turn the heat to medium. When the butter is almost melted, add the milk. Stir until the milk starts to steam. DO NOT allow the milk to boil!

Toss in the cooked rice and stir until the rice loosens and the mixture looks soupy.

Add the cheese and stir until the cheese is melted.

Add back in the broccoli, mushrooms, onions, and garlic.

Add the nutmeg, parmesan, salt and pepper.

With two spatulas, toss the ingredients together, allowing the vegetables to be completely covered by the rice and milk mixture.

Continue to cook on medium heat until the mixture begins to bubble. Reduce the heat to a simmer and allow to cook for 4-5 minutes longer. In the meantime, be sure to taste for seasoning and salt/pepper accordingly.