Gourmet Mushroom Risotto

Today's meal was inspired by a recipe we found on allrecipes.com. Again, we had to vary it a bit to suit our needs. What's great about the recipe is that you can change the number of servings to suit your needs. We had to make enough to bring to a potluck, so we made 8 servings. Unfortunately, the recipe doesn't account for the extra volume of ingredients and so the timing for some of the steps took a little longer.

Ingredients:

• 8 cups of broth
• olive oil (amount at your discretion)
• 1 pound shiitake mushrooms
• 1 pound white mushrooms
• 2 shallots
• 2 cups Arborio rice
• 2/3 cup white wine
• 1/4 cup finely chopped green onions
• 1/3 cup margarine
• 1/3 cup freshly grated Parmesan cheese

Steps:

1. While boiling the broth, prepare your ingredients.

2. Fry both the mushrooms and shallots at the same time in different pans.

3. When the mushrooms start juicing, turn off the heat.

4. When the shallots turn a bit brown, add the rice.

5. When the rice takes on a pale, golden colour, pour in the wine.

6. Once the wine is fully absorbed, add the broth to the rice 1/2 cup at a time.

7. Once the broth is absorbed, remove the rice from heat.

8. Add in the rest of the ingredients.

This is the final product.

Of course, no dish is complete without a squeeze of chili sauce.