Mushroom Risotto

Makes 320 g risotto per person.

Put 1/2 the butter, 30g, in the pan. Melt and add onion. Simmer till soft.

Add rice and toast two minutes on high temperature- add white wine (optional, about half a glass) and stock. Always add stock one ladle at a time, until all the rice is covered. Every time the stock is added, should cover all the rice. Turn the temperature down to medium. Never let risotto get dry.

Cook first 10 minutes w/o lid.

If mushroom risotto- prepare mushrooms pour light olive oil into nonstick or aluminum pan. Press garlic into oil. Add mushrooms and cook 10 minutes on high temp. Add salt and pepper. Add 2 T parsley.

Add mushroom mixture to risotto approximately 5-7 minutes left to cook.

Continue to let summer till finished. About 20 minutes total time. Taste to test.

Remove from heat. Add remaining butter and Parmesan, mix. Cover again for 2 more minutes. Serve immediately.