Mushroom Risotto

A recipe adapted from one by Diane, A Broad.

1 1/2 cups of risotto rice

1 finely chopped onion

3 cloves of garlic

4 tablespoons of butter (optional for vegans)

2 tablespoons of olive oil

6 cups of veggie stock (chicken or beef if you prefer)

2-3 cups of the mushrooms of your choice (I used a mix of dry porcini mushrooms and Swiss brown mushrooms)

3/4 of a cup of dry white wine

1/2 a cup of parmesan cheese (optional for vegans)

2 tablespoons of olive oil

Parsley

Salt and pepper to taste

1. Begin by heating the stock in a pot while you wash and chop your mushrooms, mince the onion and garlic
2. If you are using dried mushrooms, place them in boiling water and cover them for about 10 minutes and then add the leftover broth to the stock and place the no longer dehydrated mushrooms with your other mushrooms
3. Pour the olive oil into a pan and cook the onions and garlic. 
4. In a separate pan, add the mushrooms and let them get golden, then season them with salt, pepper and some finely chopped parsley.
5. Place your rice in the pan with the onions, pour in the stock (I usually don't put it all in at once), wine and butter before covering it with a lid.
6. Be sure to keep stirring your risotto, you never want it burnt or so sticky and hard it barely moves. Keep it hydrated by adding stock as you go and keep tasting it. 
7. Once it is about 3/4 of the way done, toss in the mushrooms and some parmesan & parsley (leaving the rest for garnish)
8. Serve!