Pasta Risotto - cooking recipe

Ingredients

3 tablespoons butter, divided use
12 ounces sliced mushrooms
3/4 cup chopped shallot (or onion)
2 cups dried orzo pasta
3 cups chicken broth
1/2 cup dry sherry
1/3 cup grated parmesan cheese
salt & pepper
chopped parsley (to garnish)
additional parmesan cheese (to garnish)

Preparation

Melt 1 T. of butter in a 12\" frying pan over high heat.
Add mushrooms and shallots or onions and cook, stirring often, until mushrooms are lightly browned, 9-12 minutes.
Reduce heat to medium and add 2 more T. butter and the orzo. Stir often until pasta is light golden, about 2 minutes.
Add chicken broth and sherry. Bring to a boil over high heat, then reduce heat and simmer, stirring often, until pasta is tender to bite and most of the liquid is absorbed, 9-11 minutes.
If mixture becomes too thick before pasta is done, add a little more broth.
Stir in the parmesan cheese, the salt & pepper.
Spoon risotto into bowls and sprinkle with chopped parsley and more parmesan cheese.
Makes 3-4 main dish servings.