Quick & Easy Risotto

I know the words "quick & easy" don't usually come to mind in regards to risotto, but I have convinced more than one skeptic that it can be done. Recently my mom was making this with friends who were risotto veterans and who kept trying to convince her she had the instructions wrong. But, after a few convincing phone calls she took my word for it and everyone was, once again, pleasantly surprised.

This can be made into so many variations, and served as a side or a main dish. Below is my favorite side-dish version for Wild Mushroom Risotto.

Makes about 6 side-dish servings

Ingredients
2 ½ cups chicken stock
½ cups sherry or dry white wine
1 cup arborio rice
½ cup chopped onion (or shallots)
~6 oz mixed wild mushrooms (cremini, oyster, shitake, porcini, etc.)
1/2 cup parmesan cheese
1 T evoo
1 T butter
1 T minced garlic
fresh or dried thyme to taste
handful chopped, fresh parsley
S&P to taste

In a medium sauce pot with tight-fitting lid, melt butter with evoo and add onions and garlic, sauteing over medium heat until onions start to become soft and translucent. Add rice, increase heat slightly to about medium-high, and stir constantly for 1-2 minutes to coat and "toast" all of the rice. Add the mushrooms and the sherry and simmer, stirring for another 2-3 minutes, or until most of the liquid is absorbed.

(I know, sounds like regular old risotto up until now, but here is where it gets easy). Add stock, stirring to combine. Return to a simmer, cover and reduce heat to low for 20 minutes. Just like making regular rice.

After 20 minutes, uncover and stir, adding thyme, salt and pepper to taste. (You can adjust the consistency here if needed - if too wet, turn heat up and stir for a few minutes until more liquid is absorbed; if too dry, add more stock/water a few tablespoons at a time).

Stir in parmesan cheese and parsley and serve immediately.