Easy Risotto with mushroom and parmeson cheese

Here's an adaptation of the risotto recipe I made for the daring cooks challenge


2-3 tablespoons olive oil
1 medium minced onion
2 cloves minced garlic
1-1/2 cups Arborio rice
1 cups white wine
Sea salt and freshly ground black pepper
1-1/2 pounds button mushrooms, you can use any kind you like (for example, chanterelles, morels, portobellos, cremini)
3 to 4 cups of hot chicken stock ( I used homemade)or water
2-3 tablespoons Freshly grated Parmesan and some for garnish
Parsley to garnish


1. Heat the olive oil in a in a deep thick-bottomed pan sauté pan. Add onion and sauté for 4 minutes, until soft and clear. Add garlic and sauté 1 minute. Add rice and stir to coat. Sauté until rice is translucent, about 1 minute. Add 1 cup of the wine. Season with salt and pepper.

2. Add the mushrooms that were sliced. Bring to a boil and add the hot chicken stock, stirring constantly, until liquid is absorbed. Add more stock and cook,do not cover stirring constantly for about 15 more minutes,add the Parmesan cheese keep stirring until risotto is cooked and creamy.Season to taste

3. Garnish with parlsey and grated Parmesan cheese. Serve immediately with a side of your choice or on it's own