Mushroom Risotto

• 1 1/4 cups chicken stock
• 1 cup dry white wine
• 1 teaspoon butter
• 1 tablespoon olive oil
• 3 tablespoons onion minced
• 1 cup mushrooms cleaned and sliced
• 5/8 cup arborio rice or short-grained rice
• 1/2 cup provolone cheese shredded
• fresh parsley minced, optional

1. Pour the chicken stock and white wine into a pot and heat it up. Make sure the chicken stock and wine do not boil.
2. Put the butter into a separate frying pan, cook it on medium heat, and let it melt. Once melted add the olive oil and onion and stir everything together until the onion becomes transparent.
3. Add the mushrooms into the pan and let them cook for 4 minutes.
4. Add the rice and and mix everything together. Let the rice cook for about 1 minute and then begin adding the hot chicken stock and wine mixture little by little (3/4 of a cup at a time). Mix everything together until all of the liquid evaporates.
5. Let the rice cook for another 30 to 40 minutes or until you notice the rice gaining a soft and somewhat creamy texture.
6. Turn off the stove and add the cheese on top of the rice. Let the cheese melt and then mix everything together.
7. Serve on a plate and place some fresh parsley on top for.

chicken stock, white wine, butter, olive oil, onion, mushrooms, arborio rice, provolone cheese, parsley

Taken from www.yummly.com/recipe/Mushroom-Risotto-530517 (may not work)