9 week anniversary - Mushroom Risotto

Today is our 9 week anniversary!

We celebrated with Steak and Mushroom Risotto(and Strongbow!)

Here's the Recipe as close as I can get as I make Risotto from a feeling, not from a recipe!

Mushroom Risotto

Some Olive Oil (1-2 Tbsp)

1 onion diced

4 cloves of garlic

1 1/2 cups ARRBORIO Rice(this is important!)

1 cup white wine

 24 oz mushrooms (we used 16oz white button mushrooms sliced and 8oz baby bellas sliced)

4-5 cups Broth (Beef in this occasion)

1/4 parmesan cheese, shredded

- Get the pan hot(I used a Le Creuset pot)

- Add the oil

- Add the onions.  Cook until translucent

- Add the Garlic partially through

- DO NOT let Garlic and onions burn, try to get them to sweat and turn translucent

- add the rice.  You want to "Roast" the rice.  You'll see the hulls start to change color.

- Add the wine.  Cook til reduced by half

- Add the mushrooms and about half of the beef broth.  Stir

-  Keep stirring until most of the liquid is absorbed.  Then add more.

probably the first add of liquid

- Keep Stirring

-  After all liquid is added and almost all absorbed, taste the rice to see if it is 'soft' or still a dente.  If it is soft, you can be done, else find more water to add.

-  You want the Rice to be "a lungo" like the waves.  So it should be a bit saucy and form 'waves'.

-  Add the cheese at the end, stir in until melted. Then serve..