Mushroom Risotto ...with step by step pictures

Risotto is one of my very favorite things to make.
It is actually very simple and very delicious. Plus it makes you look like a great cook!

In the first picture I have a large frying skillet with 3 tablespoons of olive oil, one large onion, one challot, one package of portobella mushrooms and one clove of garlic, salt and pepper. I cooked these on medium until golden brown. Then I remove them from the pan. At the same time I have a box of chicken stock coming to a boil in a pot.

After I removed the onion mixture I add 1/2 cup of Risotto rice to a tablespoon of olive oil and cook for a minute. Then add 1/4 cup of white wine and let cook out. As seen in the second picture. Then a cup at a time of the chicken stock. Adding more as each cup gets absorbed. After 4-5 cups are added ( rice should be cooked and the Risotto not dry) add the mushroom mixture back in as well as 1/4 cup of parmesan cheese. As seen in picture 3.

Finally once everything is equally mixed in you can serve. As seen in picture 4.

If you have any questions let me know.