Mushroom Risotto

This is a staple in our home. Risotto is very versitile and it's so much fun to cook when you have the time. I do, however, have a few particulars for the basic recipe :
1. Use a wooden spoon. Nothing else will do. Nothing.
2. Don't forget to stir
3. Don't overcook.


Mushroom Risotto
1C Risotto(Arborio Rice)
3C Vegetable stock, low or no sodium. (preferably homemade, too-it really does make all the difference)
1C water
1/2C shopped mushrooms, portabella
1/4C chopped yellow onion
2TBSP olive oil
1TBSP butter
1 Bay leaf

Heat the stock and water together in microwave or small sauce pan and reserve, keeping it hot.
Heat 1TBSP oil & butter on medium low in a 2-3 qt. pot.
Add onion and mushrooms.
Cook until onions are translucent and mushrooms are lightly browned.
Add 1TBSP olive oil
Add rice, salt, and pepper.

Stir for about a minute to coat the rice with the oil.
Add bay leaf and 1C liquid.

Stir almost constantly until it is absorbed.
Add the remaining liquid, 1 C at a time, allowing rice to absorb each addition before adding the next.

After rice is cooked shred some parmesean cheese over the risotto and serve!

This was our anniversary dinner! lamb, asparagas and risotto! Yum.

Variations:
asparagas & green peas, in place of mushrooms
white wine, in place of stock
red wine, in place of stock
lemon
more herbs
seafood

Seriously, the possibilities are just about endless.