Mushroom Risotto - cooking recipe

Ingredients

5 1/2 c. chicken stock or canned low-sodium broth
6 Tbsp. unsalted butter
1/2 lb. fresh mushrooms
1 clove garlic, minced
3 Tbsp. olive oil
1 small onion, minced
1 1/2 c. Uncle Ben's rice (not Minute rice)
1/2 c. minced Italian parsley
2 oz. Asiago or Parmesan cheese, finely grated
salt and freshly ground pepper

Preparation

In a medium saucepan, bring the stock to a simmer over moderate heat.
Reduce the heat to very low and cover until ready to use.