Spork and Skewer

 How can something as simple and plain be transformed into something so creamy, rich, and delicious? Risotto is a wonderful thing because it is inexpensive, and impressive. Admittedly, I never grew-up eating risotto. This is something my husband introduced to me back when we were dating. I decided to keep both him, AND the risotto. When you make this, you'll understand.
 

















Mushroom Risotto

*Note: This recipe will serve 4 as a side, or two as a main dish. You can substitute vegetable stock to make a rich and satisfying vegetarian meal.

You will need: 

3 tablespoons butter
2 cups chicken stock
1 clove garlic, minced
3 tablespoons onion, finely chopped
1/2 cup diced cremini  mushrooms
1 cup arborio rice
1/4 chopped parsley



First, place your stock in a saucepan to warm (medium/low heat), and melt your butter in a large skillet (med- med/high).






When butter is melted, add your onions and garlic; saute until translucent.




 






Add rice to vegetables. Saute until slightly toasted, about two minutes.