Risotto e Funghi -- Mushrooms and Rice

• 1 cup arborio rice *
• 3 cups chicken stock
• broth
• 2 tsp. olive oil
• 1/3 cup diced onion
• 1 cup sliced mushrooms (button, shiitake
• oyster)
• 1 tsp. minced garlic
• 1 tsp. minced fresh thyme
• 1/3 cup grated parmesan cheese
• Salt and fresh ground pepper, to taste

1. Heat the stock in a saucepan and keep hot over a low heat.
2. Heat the olive oil over medium heat in a separate medium-sized pot.
3. Add the onion and cook until translucent, about 5 minutes.
4. Add the mushrooms and cook until tender, about 10 more minutes.
5. Add garlic and thyme and cook for about 2 minutes more.
6. Add the rice to the onion mixture, stir and turn the heat to low.
7. Add about 1 cup of the hot stock to the rice mixture, and stir slowly until the stock is absorbed.
8. Continue to add the stock 1 cup at a time, stirring slowly, letting the rice absorb the stock before adding more.
9. The rice is cooked when it is creamy on the outside and slightly firm in the center, about 20-25 minutes.
10. Stir in half of the Parmesan cheese and the mushrooms.
11. Season with salt and pepper to taste.
12. If the risotto becomes to thick, add a little more stock until it becomes creamy.

arborio rice, chicken stock, broth, olive oil, onion, mushrooms, oyster, garlic, thyme, parmesan cheese, salt

Taken from www.foodgeeks.com/recipes/18791 (may not work)