Risotto!

Here is a recipe for risotto that I just made two weeks ago with Cornish game hen. I LOVE mushrooms and would put them in everything if I could! I was going to make it again for a dinner party, but not everyone feels the same way about mushrooms, so I am changing it up to Saffron risotto instead. You can make any variation by just substituting the mushrooms for any vegetable you would like. Unlike rice, it is really hard to screw up risotto. Here is the original one I made:

2 Tbsp Extra-virgin olive oil
2 cups chicken stock, or veggie stalk
1 cup arborio rice
1/4 cup chopped shallots or white onion
4 garlic cloves, minced
1/2 dry white wine
3/4 cup sliced crimini (baby portabello) mushrooms
Salt and pepper to taste

Heat olive oil in heavy sauce pan over medium heat. Add onion and saute until translucent, about 5 minutes. Add mushrooms, garlic and rice. Stir for about a minute. Add white wine and stir until absorbed; about 2 minutes. Add 1/2 cup of stock and simmer until absorbed, stirring frequently. Add remaining stock 1/2 cup at a time, allowing stock to be absorbed before adding more and stirring frequently. This should take about ten minutes. When stock is absorbed, risotto is done and you can feel free to garnish with some grated Parmesan or what ever cheese you'd like. Serve it as a meal or on the side of a fish or poultry dish.
Enjoy!