1.5 cups fresh mushrooms, trimmed and chopped
4 to 6 cups of chicken, beef, or vegetable broth
2 tablespoons butter
1 medium onion, minced
1.5 cups Arborio
Salt and freshly ground pepper, to taste
1.5 cups dry white wine
2 more tablespoons butter, softened
Freshly grated Parmesan cheese
Warm the stock over medium heat and leave heat on.
Heat a dutch oven to medium.
Add butter, onions, and mushroom. Cooks for until the mushrooms are tender (about 10 minutes), stirring occasionally.
Add the rice and stir until it is coated with butter. Add a little salt and pepper, then the white wine. Stir and let the liquid bubble away.
Begin adding the stock, a half cup at a time, stirring after each addition and every minute or so. When the stock is just about evaporated, add more. The mixture should be neither soupy nor dry. Keep the heat medium to medium-high, and stir frequently.
Begin tasting the rice about 20 minutes after you begin adding the stock. It should be tender, with with a tiny bit of crunch. It might take as long as 30 minutes to reach this stage. When it does, add softened butter and Parmesan cheese.
Check the seasoning and adjust if necessary. Serve immediately.
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From Mark Bittman's How to Cook Almost Anything