Risotto a la Champignon

Risotto a la Champignon            10 Portions:

Ingredients:
1/2 cup of onions, chopped
500 gm of arborio rice
1.5 Lt of chicken or, vegetable stock
75 gm of butter
50 ml of olive oil
1/2 tea spoon of smoked paprika
1 cup of mushroom. chopped
1/2 cup of Parmesan cheese, grated
salt-pepper

Method:
First, in a pot saute the onions and mushroom with the o-oil for 2-3 min. on a low-medium heat. Now, add the rice and stir it gently. Add 1/3rd of the stock in it and stir it gently. Add 1/3 of the stock again when you see that all of the liquid has been absorbed by the rice. Add the rest (1/2) of the stock and stir it gently. But, if you see that the rice do not need any more liquid then simple do not add any more! The texture of the rice should be very soft, silky and tender. Add the s-paprika and mix it gently. Take the pot off the fire. Add the butter and mix/stir it gently. Then add the Parmesan cheese and do the same. Season with salt-pepper.

NB: This dish could be served just like that by itself or, you may serve it as a side (starch) dish with your choice of any meat or, fish or, even any other veggie dish!