Risotto With Toasted Mushrooms

Course :	Italian
From:	HungryMonster.com
Serves:	1

Ingredients:

1	small	onion -- finely chopped
300	gram	risotto rice -- or quick-boiling
15	grams	butter
5	ounces	dry white wine
28	ounces	chicken bouillon -- (boiling) (8 to 10)
4	ounces	grated parmesan cheese
10	grams	butter
		---mushroom mixture-----
375	gram	fresh mushrooms -- or mix of other type
1	tablespoon	olive oil
1	clove	garlic -- finely chopped
		---garnish-----
1	bunch	parsley sprigs

Preparation:

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. 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.