Ingredients
Risotto with Fresh Mushrooms
12 ea Mushrooms, medium size
6-8 cups Beef Stock, see below
8 tbsp Butter
2 ea Onions, medium, chopped
2 cup Arborio Rice
3/4 cup Pinot Grigio wine
3/4 cup Water
2 tbsp Black Pepper

Beef Base
1 oz Beef Base
2 qt Water, boiling

Preparation
Risotto with Fresh Mushrooms
Clean mushrooms separating the stems from the caps and simmer in the Beef Base for 15 minutes. Keep the stock hot throughout the risotto processes. Slice the mushroom caps. Melt 6 tablespoons of butter in a sauté pan, medium-high heat. Saute onions until translucent. Add the rice and coat the rice with the butter. Deglaze with the wine and mix well. Allow to reduce by half. Add a ladle of the stock to the rice and mix it in until the rice absorbs the stock. Repeat until the rice is half done (approx. 10-12 minutes). Mix the sliced mushrooms into the rice. Continue the process of adding the stock to the dish and allowing the rice to absorb it until the rice is "al dente" (approx. 10-12 minutes). Reduce heat, add the parmesan, parsley and remaining butter. Cover and allow to sit for 1 minute. Serve.

Beef Base
Dissolve Beef Base in boiling water and stir.

Specialty Ingredients
#419 HACO-Swiss BEEF BASE
#20335 Arborio Rice