Risotto Italien

• 2 cups arborio rice, uncooked
• 12 cup butter
• 23 cup yellow onion, finely chopped
• 2 garlic cloves, minced
• 1 (7 1/3 ounce) jar sliced mushrooms (liquid reserved)
• 2 (10 1/2 ounce) cans beef consomme
• 1 teaspoon salt
• 14 cup Italian parsley, chopped
• 1 cup parmigiano-reggiano cheese, grated (at or close to room temperate)

1. In a large frying pan (with a lid) melt the butter.
2. Add mushrooms, onions, garlic and sautee until golden brown.
3. Combine the mushroom liquid, beef consomme and enough water to make 4 cups total in a separate saucepan.
4. Bring to a boil.
5. Add rice, parsley and salt to the sautee.
6. When the sautee is ready, add the liquid, cover and cook 25 minutes.
7. When ready to serve, top with cheese.

arborio rice, butter, yellow onion, garlic, mushrooms, beef consomme, salt, italian parsley, cheese

Taken from www.food.com/recipe/risotto-italien-519701 (may not work)