Title: Risotto with toasted mushrooms
 Categories: Cheese, Healthy and, Italian, Low fat
      Yield: 1 Servings
 
      1 sm Onion; finely chopped
    300    Risotto rice; or quick-boili
     15    Butter
  1 1/2    Dry white wine
      8    Chicken bouillon; (boiling)
      1    Grated parmesan cheese; (50
     10    Butter
           -----mushroom mixture-----
    375    Fresh mushrooms; or mix of o
      1 tb Olive oil
      1    Cl Garlic; finely chopped
           -----garnish-----
           Parsley sprigs
 
  Preparation Time: 0:25 Lightly brown rice and onions in butter. Add
  white wine and approximately 1/4 of the chicken bullion. Let rice
  cook uncovered until excess liquid is gone. Continue this procedure
  till remaining bullion is used up. Stir often during this process.
  Total cooking time is 20-25 minutes. Add cheese and butter. Rinse and
  cut up mushrooms. Fry until golden brown in olive oil. Add garlic
  Spread mushrooms on top of risotto along with parsley sprigs.