6-7 cups chicken or mushroom stock

2 tablespoons olive oil

1 pound fresh wild mushrooms, sliced

2 small onions, diced

Salt and pepper

2 cloves garlic, minced

2 cups Arborio rice

1 cup dry white wine

1/2 cup grated Parmesan cheese, plus additional for garnish

2 tablespoons chopped fresh parsley

Bring the stock to a simmer in a saucepan and keep it at a simmer over low heat.

Heat the oil in another saucepan over medium heat.  Add the mushrooms and the onion, season with salt and pepper, and sauté until lightly browned and just tender, about 5 minutes.  Add the garlic and cook for another minute.  Add the rice to the pan, and cook, stirring to coat, about 3 minutes.

Add the wine and cook, stirring frequently, until it is absorbed. Ladle 1 cup of hot stock into the rice and cook, stirring frequently, until the stock is absorbed.  Adjust the heat to maintain the rice at a gentle simmer.  Continue adding the stock, 1/2 cup at a time, cooking and stirring until each addition is absorbed, until the rice is al dente.  (Cooking time is usually 15-20 minutes after the addition of the wine.)  Add more stock for a creamier consistency.

Stir in 1/2 cup of grated Parmesan cheese and season to taste with additional salt and pepper. 

          Serve the risotto right away in warmed bowls, topped with chopped parsley and more grated Parmesan cheese.

           Makes 4 servings.