Mushroom Risotto

One of my favorite things lately is risotto. It is easy to make, but it needs a little attention.

Ingredients:
Olive Oil
1 medium onion diced small
1 8 ounce package of white mushrooms, stemmed and chopped
chopped garlic
1 cup of arborio rice
32 ounces of low sodium chicken stock (one box of stock)
salt and pepper
1/4 cup of grated parmesan cheese, plus some for topping

In a saute pan, heat 1 tablespoon olive oil. Add chopped mushrooms and saute for about 10 minutes. Add chicken stock to a small pot and heat until just about boiling. In another saute pan heat another tablespoon of olive oil. Add diced onions and 1 teaspoon of chopped garlic. Saute for about 3 minutes until onions start to turn transparent. Add rice and saute for 1 minute. Add 1/2 cup of chicken stock and saute until absorbed. Continue to add 1/2 cup of stock at a time until all of the stock is absorbed. Remove from heat and mix in 1/4 cup of cheese, cooked mushrooms, and salt and pepper to taste. Plate and sprinkle some more parmesan cheese on top.