Risotto

Serves:

Ingredients:

2 c Short grain rice
1 Stick butter
1 c Finely chopped onions
1/4 lb Fresh mushrooms, washed
And quartered (about 1 cup
3 c Chicken stock
Salt and pepper to taste
1/2 c Freshly grated parmesan
Cheese

Method:

1.
Melt the butter in a large saucepan over high heat and saute the onions and mushrooms for 3 minutes or until golden and soft.
Stir in the rice and cook for 1 minute.
Add the chicken stock 1 cup at a time.
Bring to a boil and simmer uncovered for 15 minutes, or until the rice is soft and the liquid is completely absorbed.
Add salt and pepper to taste.
Press a piece of buttered foil over the rice to keep it warm until ready to use.
2.
At serving time, sprinkle the grated Parmesan cheese over the rice and toss gently.