Mushroom Risotto

This is one of my favorites…


  • Butter/ Olive oil to coat pan
  • 8 oz mushrooms
  • 1 onion
  • 1 Clove garlic
  • 1 Cup rice
  • 1/2 Cup White Wine
  • 2 1/2 Cups Vegetable Stock
  • 1/4 Cup Parmesan Cheese


  1. Coat a large skillet pan with olive oil and butter.
  2. Saute mushrooms, onion and garlic until they start to stick to the bottom.
  3. Add rice and stir constantly for 2 minutes. (do not let the rice brown)
  4. Add  the wine and stir until its absorbed. (make sure to scrape up the good stuff from the bottom of the pan into the rice.)
  5. When the wine has been absorbed, add stock 1/2 Cup at a time until it is absorbed. Keep stirring for nearly this whole process.  [Also its really important to not add more until the last amount is gone or you’ll come to the end of your stock and your rice wont be cooked]
  6. Continue process for about 20 minutes or until rice is tender
  7. Take off heat and add butter and Parmesan and serve.

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