Wild Mushroom Risotto

• 1-1/2 cup sweet onion (diced)
• 2 tblespoons basil infused olive oil
• 3.5 oz Oyster Mushrooms (roughly chop)
• 3.8 oz Shitake Mushrooms (roughly chop)
• 1//2 cup each Baby bella mushrooms & white button mushrooms (sliced)
• 4 cloves garlic (minced)
• 1/2 cup white wine (med sweet)
• 1 cup Arborio Rice
• 3 cups fat free, low sodium chicken broth
• 1/4 cup each grated asiago and parmesan cheese
• 1/4 cup fresh parsley &/or basil
• Salt and pepper to taste

1. caramelize onion in olive oil
2. add muchrooms and a couple good pinches salt. Stir until mushrooms begin to stick. Stir in wine and garlic and deglize the pan. continue to cook until most of the liquid is gone.
3. Remove from pan and add rice. toast rice until it begins to smell nutty. return onion and mushroom mixture to the pan. add broth about 1/2 cup at a time and cook until almost absorbed until adding more. cook this way addinng broth and cooking about 20 minutes or until rice is al dente and most of the liquid is absorbed, but dish remains creamy adding more or less broth as necessary.
4. Taste for spices, add salt and pepper to taste.
5. Stir in cheese and herbs, reserving a little cheese and herbs for garnish.
6. Serve hot

sweet onion, basil, mushrooms, shitake mushrooms, bella mushrooms, garlic, white wine, rice, chicken broth, parmesan cheese, parsley, salt

Taken from www.epicurious.com/recipes/member/views/wild-mushroom-risotto-1200734 (may not work)