MUSHROOM RISOTTO

HI!! TODAY MY DAUGHTER WAS KEEN ON SOMETHING THAT I HAVE BEEN VERY RELUCTANT TO MAKE AS IVE EATEN IT MANY A TIMES BUT HAVE NEVER REALLY MADE IT BEFORE....MUSHROOM RISOTTO. I REALLY HAD NO IDEA HOW THIS WOULD TURN OUT BUT GAVE IT A SHOT ANYWAY. SOMEHOW RISOTTO IS ONE OF THOSE DISHES THAT WE LOVE TO EAT BUT DONT MAKE IT TOO OFTEN...IT TAKES ABOUT 25 MINUTES OF CAREFUL STIRRING AND EVERY FEW MINUTES ADDING A BIT OF HOT STOCK TO THE RICE, AS THE RICE SLOWLY ABSORBS THE LIQUID ITS IN.LUCKILY FOR ME,IT TURNED OUT FABULOUS.....INSPIRED BY VERNAZ S RECIPE,I MADE A FEW MODIFICATIONS AND CHURNED OUT A REALLY GOOD RISOTTO.... THE RICE WAS NOT A BIG MUSH WHICH WAS SOMETHING I WAS REALLY SCARED ABOUT...THE MUSHROOM TASTE WAS REALLY NICE AND SUPTLE AND THE CHEESE ADDED A BIG AMOUNT OF FLAVOR TOP THIS DISH.....IM POSTING THE EXACT RECIPE BELOW AND DO LET ME KNOW IF IT TURNED OUT OK FOR YOU...HERE GOES THE RECIPE......

MUSHROOM RISOTTO
INGREDIENTS
1) 1 TABLESPOON OLIVE OIL
2)25 GRAMS BUTTER
3)1 ONION CHOPPED
4)200 GRAMS SLICED MUSHROOMS
5)1.5 CUPS ARBORIO RICE
6)1/4 CUP WHITE WINE(OPTIONAL)
7)4 CUPS HOT CHICKEN STOCK/VEG STOCK
8)1/3 CUP PARMESAN CHEESE GRATED
9)1 TABLESPOON PARSLEY
10)25 GRAMS EXTRA BUTTER JUST BEFORE SERVING
11)SALT AND PEPPER

METHOD
1) SAUTE ONION AND MUSHROOMS IN OIL AND BUTTER UNTIL SOFT
2)STIR IN RICE AND COOK TILL TRANSPARENT,ADD WINE IF IT GETS DRY.
3)STIR IN 1 LADLE OF STOCK.STIR WELL,COVER AND SIMMER GENTLY FOR SEVERAL MINUTES OR TILL RICE LOOKS DRYISH
4)ADD MORE STOCK ,STIR,COVERAND KEEP REPEATING THIS PROCESS TILL RICE IS JUST COOKED(ABOUT 25 MINUTES).TASTE AND ADD A LITTLE SALT
5) NOW REMOVE FROM HEAT AND STIR IN PARMESAN,PARSLEY,EXTRA BUTTER IF USING AND PEPPER TO TASTE....ENJOY