Risotto

keep stock heated as you cook. you want to keep the contents wet but not flooded with water, so keep adding ladle by ladle, stirring, and waiting few mins for the water to cook out. Instead of mushrooms, you can do 4 cloves garlic and 1/2 onion instead you will know its done when you move a large spoon through it and it slowly runs back

Good

% Daily Values based on a 2,000 calorie diet

Step 1

heat up stock in separate pot, keep warm throughout

Step 2

in your main pan: sauté mushrooms in olive oil until browned. do not crowd them, do in sections if needed

Step 3

remove mushrooms and sautee onion / garlic / shallots until tender (4-5 mins?)

Step 4

stir in rice and roast / heat for 2-3 mins

Step 5

lower the heat and re-add the mushrooms

Step 6

stir in the wine and cook until absorbed on low/medium heat

Step 7

start adding in stock 1 ladle at a time. JUST cover the rice in liquid and then continue to stir and let it reduce. repeat until all stock is used (about 20 mins). toss in parsley with the last ladle

Step 8

sitr in butter and parmesan