Risotto-al-Funghi

QARİ OTTO-AL-FUNG HI SLICED 3 CUP MUSHROOMS 000 200008800og E CUP ARBORIO RICE 8o 1 ONION MINCED 3 TABLE SPOONS OLIVE oIL I GARLIC CLOVE MINCED 2/3 CUP GRATED PAR MESAN 3 TABLE SPOON BUTTER 2 CuP DRY WHITE W INE 6 CUP HOMEMADE STOCK 1/4 CUP CHOPP£D PARSLEY FRESHLY GRBUND PEPPER e SALT TO TASTE HEAT OLIVE OIL, ADD ONION 4 GARLIC, COOK TILL TRANS PARENT ADD MUSHROOMS & COOK TILL GOLDEN BROWN - ADD WINE AND COOOK 2-3 MINUTES ADD RICE f STIR TILL COATED WELL TURN HEAT MEDIUM 4 ADD A LADLE Of STOCK KEEP STIRR ING WITH A WOODEN SPOON, ADD MORE STOCK WHEN ABSORBED REPEAT FOR 20-30 MINUTES, TILL RICE GET CREAMY ON THE OUTSIDE, WHILE STILL FIRM INSIDE REMOVE FRom FIRE, STIR IN PARME SAN4BUTTER ADD REMAINING STOCK, COVER &LET IT REST FOR A FEW MINUTES (ALL?ONDA) - SERVE GARNSHED FRESHLY GROUND PE PPER WITH PARSLEY, PARMESAN FAJOYI WEEKEND CHEF