Garlic Mushroom Risotto - cooking recipe

Ingredients

1 lb mushroom, sliced
4 tablespoons butter
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, minced
1 cup arborio rice (or medium grain)
3 cups hot chicken stock (or bouillon)
1 cup hot water
1/2 cup romano cheese, shredded
1/2 cup fresh parsley, chopped
salt and pepper

Preparation

Saute mushrooms in butter. Season with salt and pepper to taste.
Set aside.
Meanwhile, in a deep skillet, saute the onion and garlic in oil over medium heat until soft.
Stir in the rice and cook 1 minute, coating rice with the oil.
Stir in 1 cup of the hot broth and let simmer until the liquid is mostly absorbed, stirring frequently.
Repeat with the remaining broth and hot water.
Taste for doneness: the rice should be creamy and slightly chewy in the center, not dry.
Add more hot liquid if necessary to cook longer.
Total cooking time should be 20-25 minutes.
Stir in the mushrooms, cheese and parsley and season to taste.
Cook till warmed through.