Danielle's Risotto 101

So I have to admit that I was a bit intimidated by risotto. I loved to eat it, but had heard it took forever to make! Eventually I gave in to my cravings and begged my sister for her recipe. Being the good sister that she is, she shared her vast knowledge in the ways of risotto... The only problem ? Risotto is art NOT science. You can't really use a recipe... Here are my sister's words of wisdom:

So essentially it doesn't matter how much of everything you put in except for the quantity of rice. Everything else can be "to taste".and you can play. I never make mine the same way.

Basic Ingredients:
-Olive oil or butter
-Arborio Rice ( 1 cup will yield approx. 3 cooked, it absorbs a TON of liquid)
-Yellow Onion-diced
-Garlic-minced
-Chicken Stock or A mix of water and chicken stock if you're trying to cut down on sodium
-Salt and pepper to taste
-Parmesan, Parmegiano-Regiano, or Pecorino Romano cheese
-Whatever your crave for "fixings"-in your case-mushrooms Note: I'm sure common sense tells you button mushrooms will not taste as meaty and dense as portabella so use whichever texture you prefer. Do not buy those expensive cremini, shitaake, blah blah blah UNLESS you are either A. Entertaining or B. They are the star of your dish

Directions:
For 1 cup of rice, use approx 2 Tablespoons of either butter or olive oil-I would suggest olive oilHeat in a medium sized pot on low for a minute or so. Add in the onion and garlic, sautee until both have become translucent. Pour in one cup or more (depending on how many people you are serving) of the arborio rice. Stir constantly with a WOODEN spoon until the rice kernels appear slightly toasted
NOW BEGINS THE FUN
Medium heat for the flame and...Add in a half a cup of whatever liquid you have chosen until the rice has absorbed it and stir frequently. You can expect to add 3 cups of liquid or more for 3-4 servings worth of risotto by the time you have finished. It's a labor of love, add slowly and stir frequently. Once the kernels have noticeably begun to stick together and are feeling more like a pasta, begin tasting. Risotto does not get cooked al dente, it should be cooked through.
Once you feel like it is done you can turn off the heat and begin adding the cheese you have chosen and the fixings (in your case mushrooms).
NOTE: Obviously you should saute the mushrooms or whatever veggies and fixings you want ahead of time. Roasted asparagus for instance would be orgasmic if first roasted with Parmesan and then added at the end of your risotto-making.
ENJOY.Risotto is amazing.

Other yummy renditions:
Spring Pea Risotto with sundried tomatoes and asparagus is amazing
Sundried tomates and artichokes taste awesome in risotto with a mix of Parmesan and goat cheese
Rosemary and other fresh herbs with a mix of Parmesan and feta is equally delicious

So there it is-Risotto is delicious, but requires creativity, patience and approximately 1 hour of your time.