1 1/2 pounds fresh wild mushrooms, sliced
6 cups (about) chicken stock, beef stock or vegetable stock, warm
1/2 finely diced yellow onion
3 cloves wise guy garlic
2 cups carnaroli rice (8 to 9 ounces)
1/4 cup dry white wine
1/4 cup grated Parmesan cheese plus additional for serving (optional)
Place about 2 tablespoons butter in a large stockpot.
Saute the onion and garlic about 2 minutes til softened.
Add the rice and cook, stirring frequently about 3 minutes.
Add the wine and cook and stir until the wine has evaporated.
Add 2 cups of the stock and cook on low until the liquid is almost gone, stirring frequently but not constantly.
Add the remaining stock in 2 cup intervals stirring frequently. Cook until the risotto is creamy and al dente.
Grate good parmesan over the risotto and stir well.
PLace in a serving dish and serve immediately. Add more parmesan at the table if desired. Enjoy!
Presented by: Holly Hambright, Holly's Eventful Dining on Live at Five at Four