Mushroom Risotto - Home Cooked

Okay, this photo does not make the dish look very appetizing when it really was. I've finally succumbed and tried my hand in making risotto.

I simply followed this recipe here. Of course, I substituted the mushrooms since I don't really have all that available on hand.

Ingredients:

• Sliced button mushrooms
• 2 tbsp olive oil
• 2 garlic cloves, finely chopped
• 350g/12oz arborio rice
• 1.2 litres hot vegetable stock
• 25g/1oz butter
• Salt and freshly ground black pepper
• Freshly grated parmesan, to serve

How to cook:

1. Heat the oil in a large, heavy based saucepan and add the onion and garlic. Fry over a gentle heat for 2-3 minutes, until softened. Add the mushrooms and fry for a further 2-3 minutes, until browned.
2. Stir in the rice and coat in the oil. Add a ladleful of the stock and simmer, stirring again, until the liquid has been absorbed. Continue adding the stock in this way, until all the liquid has been absorbed and the rice is plump and tender.
3. Add the parsley, butter and salt and pepper, stir into the risotto. Serve with freshly grated Parmesan.

This is really more like a poor mans (or womans) risotto since I'm using easy-to-find, affordable and canned button mushrooms and nixed the wine.