Sunday Supper:: Mushroom Risotto

I love having a hearty meal with family on Sunday evenings. It is so comforting and sets the tone for the week ahead. I often search my archives for great Sunday supper ideas, and I recently stumbled on my mushroom risotto from my first book, Picture Perfect Parties.Give it a try this weekend and let me know what you think.

Mushroom RisottoServes 6 as an entree, 10 as a side dishYou will need:- 4 cups cleaned and sliced mushrooms- 1 small sweet onion chopped in a fine dice- 2 tablespoons unsalted butter- 3 tablespoons olive oil + 1 tablespoon for the mushrooms- 2 cups Arborio Rice (Italian rice available at specialty stores)- 3-4 cups warm chicken or vegetable stock- 1/2 cup Parmesan cheese grated- 1 tablespoon butter to finish- 1 tablespoon fresh chopped parsley for garnish- 1/2 teaspoon of salt and pepperTo prepare:Place stock in a medium saucepan on low heat.In a small frying pan place 1 tablespoon oil and the mushrooms on medium heat and saute until mushrooms become light brown and without liquid. Set aside until ready to add to the risotto.In a large skillet on medium heat, place butter, oil, and onion in the pan and saute for 3 minutes until transparent, then add the rice to the oil and onion, stir until the rice is completely coated, and continue to saute and stir for 5 minutes. Slowly, with a ladle, add the warm stock to the rice, stirring constantly until all the stock is incorporated and the rice is creamy (about 30-40 minutes). Add the mushrooms and 1 tablespoon butter as well as the parmesan cheese, salt, and pepper. Stir until incorporated.Place in a serving bowl, garnish with parsley, serve immediately.