Mushroom and Parmesan Risotto

Don't you love getting a new cookbook? I very rarely buy cookbooks, so I usually only receive them as gifts. For Christmas this year, I received the cookbook, Fresh Flavor Fast. I recently borrowed this book from the library and immediately added it to my Amazon wishlist! Needless to say, I was very pleased to receive this book. This next recipe was an absolute hit. I will be adding it to our family's favorites for sure. I made a few changes to the original recipe and the recipe below is how I prepared it at home.

Mushroom and Parmesan Risotto
29 oz. chicken broth
2 c. water
3 T. butter
10 oz. mixed fresh mushrooms (I used baby bellas and white buttons)
1 small onion, finely chopped
1 c. Arborio rice
1/2 c. sherry
1/2 c. grated Parmesan

In medium saucepan heat chicken broth. Meanwhile, in large saucepan, heat 1 T. butter over medium-high heat. Add mushrooms and season with salt and pepper. Cook until tender about 3-5 minutes. Transfer to plate. Reduce heat to medium-low. Add 1 T. butter and onion to large saucepan. Season with salt and pepper. Cook, stirring until tender, about 3-5 minutes. Add rice and stir. Cook 1 minute.Add wine; cook, stirring until absorbed, about 1 minute.
Ladle 2 c. of hot broth into saucepan with rice. Stir occasionally and cook until almost completely absorbed, about 5 minutes. Repeat, adding 1 c. of broth at a time and cooking until liquid is almost absorbed before adding next cup. Cook until rice is al dente and creamy (about 25 minutes). You may not use all of the broth.
Remove from heat and add Parmesan, 1 T. butter, and half of mushrooms. Season with salt and pepper. Serve with remaining mushrooms and additional grated cheese.

Greta and Miles rating: They both LOVED this. Greta even asked if she could have it for snack a couple of hours after dinner!