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Mushroom Risotto



1/4 Cup of White Onion
3 Cups of Hot Chicken Stock
1 Cup of Heavy Cream
1 Cup of Parmesan Cheese
2 Oz of Butter
1/4 Cup of Red Wine
4 Shallots diced
15 Cloves of Garlic
4 Portabella Mushrooms diced
1 Cup of Arborio Rice
1/8 Tsp of Thyme
Salt & Pepper to taste


Method Of Production:

Melt butter in a Saute Pan over Medium heat and add Onion, Shallot and Garlic. Saute for about 8 minutes or until tender. Add Mushrooms, Thyme and Saute for 5 minutes. Add Rice and Saute for 1 minute. Add the Red Wine to Deglaze the pan and let cook for 1 – 2 minutes. Add Chicken Stock 1 cup at a time. This may take more or less than 3 cups of water (You will need to taste the rice often). Once Rice is cooked add 1/2 cup of Cream and Parmesan Cheese. You may need to add more of each to reach the desired texture. Should not be Runny or Thick! Remove from heat and add Salt or Pepper as needed.