Portabella Risotto

• 1 cup arborio rice
• 2 cups thinly sliced mushroom
• 2 cups fine grated hard cheese such as parmesan
• 3 pieces whole peeled garlic clove
• 32 ounces chicken nstock
• 1 tablespoon unsalted butter

1. The mushrooms. De-stem the mushroom and slice as thinly as you can.rnWith your grater finely grate the garlic into a small bowl, set aside. Heat the saute pan. When pan is hot, drop butter and remove pan from heat. The butter will brown slightly and give off a nutty aroma. Brown butter. Add the mushrooms and bring back to heat, saute until dark golden brown. Remove mushrooms from pan and set aside. All done on medium-high heat.rnDrop little butter into the saute pan off the heat. melt the butter and add the garlic, place pan back on heat and saute until fragrant. Add the arbrio to the pan and saute until arbrio takes on a nutty scent and slightly brown. Add your liquid, just enough to cover arborio.
2. Making risotto isn't something that you can walk away from. Risotto needs to be baby sat. Great care is needed to make good risotto. When liquid is almost evaporated, pour in more liquid enough to cover, you will repest this several times until risotto is tender and creamy. That's when it is done. In the mean while lets grate our cheese. Set aside.rnWhen risotto has reached the stage of being tender and creamy remove from the heat and fold in the mushrooms and cheese.rnRisotto is a wonderfully rich dish, served as a first course or main entree.

arborio rice, mushroom, hard cheese, garlic, chicken, unsalted butter

Taken from food52.com/recipes/16792-portabella-risotto (may not work)