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Wild Mushroom and Onion Risotto
From Stop and Smell the Rosemary
2 teaspoons olive oil
1 clove garlic, crushed
1 cup coarsely chopped onion
1 cup raw Italian Arborio rice
2¼ cups chicken broth
8 ounces fresh wild mushrooms, thinly sliced (shiitake, oyster or cremini)
1 ounce Parmesan cheese, freshly grated (¼ cup)
2 Tablespoons dry white wine
Fresh parsley
Heat oil in a medium skillet over medium heat. Add garlic and onion. Sauté until tender, about 5 minutes. Add rice. Stir until opaque, about 3 to 4 minutes. Add ½ cup broth and mushrooms. Bring to a boil. Reduce heat and continue stirring. When liquid is absorbed, add another ½ cup broth. Stir. Continue this process until all broth has been used. When rice is done, remove from heat. Stir in Parmesan and wine. Garnish with parsley and serve. Serves 4 to 6.
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