Mushroom Risotto

I recently had the opportunity to review Linda McCartney's Vegetarian Home Cooking. The first recipe that I decided to try making was the Mushroom Risotto. This recipe was delicious and easy to make. I already had all of the ingredients available and only had to pick up fresh mushrooms.

I easily made one small change to the recipe , swapping in 1 shallot for the onions. My husband has selective alliumphobia. Did you even know there was a phobia for onions? I didn't. Apparently it can include garlic, onions and shallots. For him, shallots and garlic are ok, onions – are definitely not ok.

I often wonder if he really hates onions, or just appreciates the lengths I go to ban onions from my cooking?

Ingredients:
4 tablespoons butter or margarine
2 medium onions chopped
1 cup mushrooms, chopped
1 cup white rice
2 cups boiling vegetable stock or water
salt and freshly ground pepper to taste
1/4 cup parmesan cheese
2 tablespoons butter or margarine, melted

Step 1:
Melt the butter in a deep saucepan, and saute the onions for 5 minutes, until tender. Then add the mushrooms, and cook gently for 10 minutes.

Step 2:
Add the rice to the pan and cook for about 5 minutes, until rice begins to go clear.

Step 3:
Add the vegetable stock, salt, and pepper and bring the mixture to a simmer, stirring all the while. Then reduce the heat, cover the pan, and leave it to cook for 15-20 minutes, until the liquid is absorbed.