Risotto

I have been burned ordering risotto in more than one restaurant and being served a greasy bowl of goo.  I have made instant boxed risotto and it ended up dry goo.  Recently with a surplus of baby bellas on hand I decided to give this dish the treatment it deserves and make it the old fashioned way.  I started with a minced onion, loads of mushrooms(1c), garlic(2cloves), 1/4c butter, and olive oil.  Everybody in the pool for a few (2-3)minutes then 2c of risotto went in.  In another pot I had warmed 7c veggie stock.  For 20 minutes I stood in my kitchen ladling stock 1/2c at a time. Stirring away with a big wooden spoon.  Before it was mush and after it was no longer crunchy I stirred in some more butter and parm.  I also learned that unless you are serving 6, 2c risotto and 4c stock makes more than enough for leftovers.  Holy adult mac n chz, this stuff is delicious.  If you have never had the good stuff you have to try it.

Less than a week later I wasn't feeling so hot and this is one of my new comfort foods.  This time caramelized onions and garlic started it, and shrimp with asiago ended it.  Amazing.
If you want to get creative, although slightly offensive to the Italians, you can add poblano peppers instead of mushrooms and mexican cheese instead of parm. Shrimp optional.