Mushroom Risotto

Arborio Rice (3/1 ratio)
minced onion
garlic clove, minced
mushrooms
white wine
chicken stock- warm
olive oil
butter
parmesan cheese
parsley (to garnish)

add olive oil and butter to pan saute mushrooms to brown, add onion and garlic. Add rice and cook till transparent (don't brown). Pour in white wine, reduce until dry. Add stock 1/3 at a time and cook till absorbed. When done add a little butter, salt/ppepper and parm cheese. If too thin cook longer, if too thick add water.