Day 23- Nonno's Mushroom Risotto

This risotto is so good, I can never make enough and always end up practically licking the pan. I can't take credit for it though; it's my dad's (Nonno's) creation. It's super easy to make but tastes like a restaurant-worthy gourmet treat and goes well with practically anything. First, heat up about 2 and a half cups of chicken or vegetable stock on a small pot on the stove. Seperately, melt 1/4 of a stick of real butter in a large skillet/saute pan. Add 1 onion, diced and saute with 1 chopped clove of garlic for a few minutes. Add 1 cup of risotto and toast it for about 3-4 minutes. Now here's the trick- add the hot chicken stock a ladleful at a time, letting it cook in, stirring. After 2-3 ladles and some stirring, add some chopped mushrooms. Continue adding the hot stock, a ladelful at a time until it's good and creamy. Overall, this whole process should take about 20 minutes. Once it's good a creamy, give it a taste to make sure it's delicious and the perfect consistency, similar to rice but creamier. Then let it sit a minute, off of the heat. Add a few sprinkles of parmesan cheese and stir it all in. Serve hot.