Special Fresh Mushroom Risotto Recipe

Ingredients
1/2
cup of
Finely diced white onion or shallot
12
ounces of
To 16 white or porto bello mushrooms, thinly sliced
1
Large garlic clove, finely chopped
Salt and freshly milled pepper
1/2
Lemon
5
cups of
-1/2 to 6-1/2 Mushroom Stock
cup of
Finely diced onion or shallot
1
cup of
-/2 Arborio rice
1/2
cup of
Dry white wine or Marsala
cup of
To 1/2 cream
1/2
cup of
Freshly grated Parmesan
1/4
cup of
Chopped parsley
Preparation Instructions

Heat the butter and oil in a wide skillet, add the white onion, and cook over medium heat for about 5 minutes, stirring frequently. Add the mushrooms, raise the heat, and sauté until browned around the edges, about 5 minutes. Add the garlic, season with salt and pepper, and squeeze the lemon juice over all. Turn off the heat and set aside.

Have the stock at a simmer. Melt the butter in a wide pot. Add the onion and cook over medium heat to soften, 3 to 4 minutes. Add the rice, stir to coat, and cook for 1 minute. Add the wine and simmer until it's completely absorbed. Add 2 cups stock, cover, and cook at a lively simmer until it's absorbed. Begin adding the stock in 1/2-cup increments, stirring constantly until each addition is absorbed before adding the next one. About halfway through, add the mushrooms. After the last addition, add the cream and stir with more vigor. Taste for salt and season with pepper. Stir in the Parmesan and parsley and serve.