Eryn'S Favorite Mushroom Risotto

• 2 large sweet onions - diced
• 1 lb baby portabella mushrooms/stemmed and sliced thin
• Chopped garlic - 2-3 cloves
• Olive oil
• Thyme - 2-3 T fresh or dried
• 2 cups Arborio rice
• 4 cups home made turkey stock
• 2 cups chicken stock/boullion
• 1 1/2 cups light dry wine - Pinot Grigio (?)
• 1 cup Parmesan Cheese

1. Place stock and boullion in sauce pan - bring to a boil and reduce to a simmer
2. Saute onions in pan with high sides until soft. Add garlic and mushrooms - saute until mushrooms are brown - remove from pan and set aside
3. Add rice to pan and ladle about 1 cup stock to pan, stirring to loosen browned bits at the bottom of the pan. Continuously stirring, add stock/wine to rice each time liquid is almost absorbed until rice is al dente.
4. Return mushroom/onion mixture to the pan. Stir in Parmesan - serve

sweet onions, baby portabella mushrooms, garlic, olive oil, thyme, arborio rice, home made, chicken stock, light dry wine, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/eryns-favorite-mushroom-risotto-1257478 (may not work)