Mushroom Risotto

Ingredients

• 2 tablespoons olive oil
• 1 large sweet white onion, finely chopped
• 3 large garlic cloves, minced
• 10 oz mushrooms, sliced
• salt and pepper
• 1 cup rice, uncooked
• 2 cups whole milk
• water, as needed
• 1/4 teaspoon Italian seasoning
• 1 cup fresh Parmesan cheese wedge, finely grated
• salt and pepper

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Saute chopped onion and garlic in the olive oil until onion is tender. Add sliced mushrooms, sprinkle with a little bit of salt, and continue cooking on medium heat, constantly stirring until mushrooms are soft and lightly browned - no more than 5 minutes.
2. Add 1 cup of uncooked rice and 2 cups of milk to the skillet, bring it to boil, then immediately reduce to simmer. Add Italian seasoning and mix well. Cover the skillet with the lid. Let the mushrooms, rice and milk simmer until liquid is absorbed. Add water if more liquid is necessary for the rice. Simmer the rice mixture (and add more water if necessary) until rice acquires the desired consistency. When rice is done, stir in shredded Parmesan cheese and remove from heat. Season with more salt and pepper.