I love mushrooms, and I love risotto so why not combine the best of both worlds and make a mushroom risotto.
This recipe makes about 4 half cup servings, so if you're cooking for more than 4 I'd double it up.
Again, this photo was taken with my iPhone... when I make it again I'll put a better quality photo.
1/4 cup extra virgin olive oil
1 small onion minced
1 cup of rice
3.5 - 4 cups of chicken broth
1 cup of chopped mushrooms
1 tbsp butter
generous handful of mozza cheese (shredded)
Start by pouring the olive oil into a large saucepan over medium heat. Add the minced onion and cook until translucent. Add the rice and stir conitnuously unil the rice slightly changes color and is coated well with the oil. Do not let the rice burn.
Reduce the heat to low and add in about a half a cup of chicken broth at a time and stir continuously until chicken broth has reduced. Continue to do this until the risotto is cooked to al dente (approx. 25 - 30 mins). After about 15 - 20 minutes into the cooking (while still adding chicken broth) add your mushrooms into the mixture. Season with salt as desired during this process.
Once the rice is creamy and al dente, remove it from heat, stir in the butter and a handful of shredded mozza cheese and serve.