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Mushroom Risotto

I've made this dozens of times, never a complaint
Print Recipe
Course Main Course
Cuisine American

Ingredients
  

  • 2 Cups Arborio Rice
  • 1 Cup Parmesan cheese
  • 3 Cloves Garlic
  • 1 Large Onion chopped
  • 1 Small Round of Mt Tam Cheese cowgirl creamerie
  • 4 Cups Mushrooms
  • 1 Box Chicken Broth
  • 1 Spryge Thyme you can also add Rosemary etc
  • ⅓ Cup White Wine
  • 2 Tbsp Butter

Instructions
 

  • Place rice in a large skillet with olive oil. Toast rice and add wine, once evaporated start adding chicken broth. Do not step away from the skillet, continue to feed the rice with the chicken broth until soft.
  • Simultaneously, cook onions in olive oil, once soft add garlic and warm. Remove from heat.
  • Saute mushrooms with butter and olive oil when things are getting close to done.
  • Combine all ingredients and spices in the larger skillet and let simmer for a few minutes. Remove from heat, ready to serve.