Garlic Mushroom Risotto

Warm and comforting! I have used long grain rice in this also, just increased the liquid and cooking time, and also sometimes omit the cheese. The great thing about risotto is it's so adaptable!

• Ready In: 35 mins
• Serves: 6

Ingredients

• 1  lb mushroom, sliced
• 4  tablespoons butter
• 2  tablespoons olive oil
• 1  onion, chopped
• 2  garlic cloves, minced
• 1  cup arborio rice (or medium grain)
• 3  cups  hot chicken stock (or bouillon)
• 1  cup hot water
• 1⁄2 cup romano cheese, shredded
• 1⁄2 cup fresh parsley, chopped
•  salt and pepper

Directions

1. Saute mushrooms in butter. Season with salt and pepper to taste.
2. Set aside.
3. Meanwhile, in a deep skillet, saute the onion and garlic in oil over medium heat until soft.
4. Stir in the rice and cook 1 minute, coating rice with the oil.
5. Stir in 1 cup of the hot broth and let simmer until the liquid is mostly absorbed, stirring frequently.
6. Repeat with the remaining broth and hot water.
7. Taste for doneness: the rice should be creamy and slightly chewy in the center, not dry.
8. Add more hot liquid if necessary to cook longer.
9. Total cooking time should be 20-25 minutes.
10. Stir in the mushrooms, cheese and parsley and season to taste.
11. Cook till warmed through.