Mushroom Risotto

• From: Cooking During Stolen Moments

Ingredients

• 1 small onion

• 2 cloves garlic

• 1/2 lb baby portabella mushrooms

• 1 Tbs olive oil

• 2 Tbs butter

• 1/2 tsp salt

• 1/4 tsp pepper

• 2 cups medium-grain rice

• 5 cups beef stock

• 1/2 tsp salt

• 1/4 tsp pepper

• 2 Tbs grated Parmesan cheese

Medium-grain white rice stands in for more costly arborio rice.

Directions

• Dice onion and mince garlic. Place in a bowl and refrigerate until using. Slice mushrooms and place in a separate container; refrigerate until using.
• Heat olive oil and butter in a large skillet over medium-high heat. Add onion and garlic and cook for 3 minutes. Add mushrooms and cook another 3 minutes.
• Stir in rice and continue cooking for another 3 minutes. Season with salt and pepper.
• Slowly pour in beef stock while constantly stirring. Reduce heat to medium. Continue cooking for 20 to 25 minutes, until creamy and rice is tender, stirring well at least every 3 to 5 minutes.
• Season to taste with additional salt and pepper. Sprinkle with grated Parmesan cheese before serving.