Mushroom Risotto

While I admit that a 112 degree day was not the ideal day to make risotto, it was worth every minute of standing by the stove. I don't typically go for hot filling meals in the summertime, but this creamy and hearty risotto was so good that I snuck a couple of extra bites while packaging up the leftovers (looking at a couple of uses for those right now!).
I made this from just knowing the basic risotto method, which is something I learned in culinary classes and books. You could substitue any kind of broth (mushroom broth, anyone??), add/subtract butter, change up/add/subtract the cheese, play with the spices, swap in different vegetables, add meat...you can do a lot of things with the basic recipe! I don't like wine in risotto, but many classical recipes call for it. If you are going to use wine, use about 1/2 cup of dry white and add it at the very beginning before any broth.

Mushroom Risotto

~5 cups hot chicken broth
~1 1/2 cups arborio rice (the bag at my store has a tiny bit over this, so I go with that)
1 small onion, finely minced
1 tsp garlic powder (optional)
2 cups sliced fresh mushrooms
~2 tbsp butter
~1 tbsp extra virgin olive oil
parsley for garnish
parmesan cheese for garnish

Saute mushrooms and set aside.
Heat 1 tbsp butter and olive oil in a saucepan over medium heat. Stir in garlic powder. Saute onion for about two minutes.
Add rice and stir to coat.
This is the point where you start adding the broth--1 ladle or so at a time. As soon as the rice looks almost dry, add another ladle. Someone told me a great tip of setting your timer for 18 minutes when you start your rice because it does always take about that long to cook completely. The rice should be al dente (not mushy but not crunchy) and really creamy. It shouldn't be glue-y but it shouldn't be runny either.
When you have about two ladles of liquid left, stir in your mushrooms. Finish cooking the rice, then stir in the remaining butter and cheese. Garnish with parsley and serve.