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Noella's Christmas

MUSHROOM RISOTTO

3 tablespoon butter

1 small onion, thinly sliced

2 (4 ounce) cans sliced mushrooms

¾ cup Sauterne

2 cups yellow rice

4 cups basic chicken stock

½ cup grated Parmesan cheese

Melt butter in a large heavy skillet over low heat.

Add the onions and cook, stirring constantly, until

transparent but not brown. Drain the mushrooms.

Add to onion and stir until mixed. Add the Sauterne

and stir well. Simmer until most of the Sauterne has

evaporated. Add rice and cook over low heat, stirring

constantly for 5 minutes. Add 1 cup chicken stock

and mix well. Cook until stock has been absorbed

by rice, stirring frequently. Add 1 cup chicken stock,

and cook, stirring frequently until stock has been

absorbed by rice. Add remaining stock, stir well then

cover. Simmer, stirring frequently, until stock has

been absorbed. Cooking time is 25 minutes after first

stock has been added. Remove from heat. Add the

cheese and stir well. Cover and let stand for 3 minutes.

Garnish with a large, sautéed mushroom and green pepper

strips. Serve with additional grated Parmesan cheese

and lemon juice, if desired.

Cheap labor!



Slaving away!



It has to be perfect!