RISOTTO CON FUNGI

1/4 cup EVOO
1 garlic clove - peeled, leave whole
3/4 lb fresh button mushrooms - cleaned and sliced
1/2 cup fresh minced Italian parsley
1/4 cup real unsalted butter
1/2 onion, thinly sliced
1-1/2 cups Arborio Rice
4 cups Chicken Broth
1/2 cup white wine
1 cup grated Parmesan cheese
salt and pepper to taste

In large chicken fryer skillet, heat oil and whole garlic clove. Add sliced mushrooms and parsley. Season with salt and pepper. Cook over medium heat about 5 minutes. Remove the mushrooms with a slotted spoon to s small bowl and set aside, discarding the garlic clove.

In same skillet, heat butter, add onion slices and cook till soft, but still white. Add uncooked rice and cook over medium heat till opaque, about 2 minutes, stirring constantly.

Add chicken broth 1/4 cup at a time, adding more when it is absorbed, stirring constantly to prevent scorching. After all the chicken broth has been added, add the wine.

When rice is creamy and almost cooked, add back the mushrooms. If ore liquid is needed, add more broth 2 TBsp. at a time. Stir in the grated Parmesan cheese and serve hot.

NOTES:

This recipe takes about 30 minutes of time adding the broth, cooking and stirring

Pour all the chicken broth into a saucepan and keep heated on a low flame. It goes faster if your broth is already heated. If I don't have homemade stock or broth on hand, I use the Pacific Natural Chicken Broth that comes in a box because it doesn't have MSG in it as most of the canned ones do. Also, one box equals the right amount for the recipe.

You may use any kind of mushrooms you prefer and I almost always use more than the recipe calls for.

I also use more grated Parmesan cheese than the recipe calls for. It's just a matter of how you like it.