Mushroom Risotto

1 tablespoon olive oil
1 tablespoon minced garlic
2 cups sliced mushrooms
1 cup arborio or short-grained rice
5 cups chicken stock, heated
1/2 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon fresh chopped basil
1/4 cup grated Parmesan cheese

Heat a Dutch oven pan over medium high heat. Add the olive oil and garlic and saute until golden, about 3 minutes. Add the mushrooms cook briefly, about 2 minutes. Add the rice and stir well.

Add 1 cup of the stock, the black pepper and oregano. Bring this mixture to a boil then lower heat to a simmer. When almost all of the liquid is absorbed, add another cup of broth. Stir ocassionally. Continue cooking until all of the broth is used up - adding it in one cup increments.

The risotto should take about 30 minutes. Add the fresh basil and grated Parmesan cheese at the end. Serve hot.

 

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