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Ingredients

• 2 C arborio rice
• 1 onion (white or Spanish), finely chopped
• 1/2 C dry white wine (I like a Pinot Grigio)
• 1/4 C + 1 Tbs extra virgin olive oil
• 6 C broth, heated to steamy (I'm using a seafood stock, you can use vegetable or chicken stock - you can also use broth, but stock has so much more body)
• 1 Tbs sweet butter
• 4 oz of fresh, fine mushrooms, sliced (I'm using crimini, yellow oyster and shitake)
• Sea salt and fresh black pepper

Description

Risotto Scares Too Many Cooks. It's Really A Simple Dish, Though Not Commonly Served At The American Dinner Table - Unless You Have Some (usually Northern) Italian Blood In Your…

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