Mushroom Risotto

Ingredients

1 cup uncooked arborio rice
2 tablespoons olive oil
2 tablespoons butter
1/2 cup chopped purple onion
1.5 cups chicken broth
1.5 cups white cooking wine (don't worry...the alcohol evaporates- if you don't want to use it just use 3 cups of chicken broth)
1 package of portabello mushrooms (pre-sliced)
freshly ground parmesan cheese

1. Saute onion in oil and butter for 3 min.
2. Add rice, stirring for about 2 min.
3. Mix the chicken broth and wine and gradually add to rice/onion mixture one cup at a time. Continue cooking and stirring until liquid is absorbed. It takes a long time to cook...usually at least 30 min.
4. Meanwhile, saute the mushrooms in a couple of tablespoons of butter in a separate pan.
5. Once risotto is done cooking add the mushrooms to the pan.
6. Top with freshly ground parmesan cheese. Bon appetit.

~Heidi