Mushroom Risotto

• 6 cups hot Swanson chicken broth
• 13 cup butter, salted
• 8 ounces sliced mushrooms
• 1 large onion, finely chopped
• 1 -2 tablespoon minced garlic
• 1 12 cups mahatma rice
• 34 cup white wine
• 3 tablespoons butter
• 1 14 cups grated romano cheese
• 2 -3 tablespoons finely chopped fresh basil
• salt and black pepper

1. Heat the chicken broth in a saucepan over medium heat; reduce the heat to low and cover the saucepan to keep hot.
2. In another saucepan, melt 1/3 cup butter over medium-low heat and add in onion and mushrooms and saute until tender, but not brown.
3. Add in garlic and stir for about 2 minutes.
4. Increase heat slightly and add in the rice; stir for 1 minute.
5. Slowly add in 1-1/2 cups hot broth with a ladle; boil gently, stirring until the broth is absorbed.
6. Add white wine, and stir until absorbed.
7. Add in another 1 cup broth, and stir until absorbed.
8. Add in 1/2 cup broth at a time allowing the broth to absorb before adding in another 1/2 cup (do this until you have used up all of the broth) stirring frequently until the rice is tender and creamy (this should take between 25-30 minutes).
9. Stir in 3 tablespoons butter and 1-1/4 cup grated Romano cheese; mix to combine.
10. Season with salt and pepper.
11. Serve in a bowl, and sprinkle with chopped basil.

chicken broth, butter, mushrooms, onion, garlic, mahatma rice, white wine, butter, romano cheese, fresh basil, salt

Taken from www.food.com/recipe/mushroom-risotto-385031 (may not work)