Mushroom Risotto

So I needed something to cook, so I grabbed an issue of Fine Cooking and came across a 'how to make risotto' dish.  I've never cooked it before, but it seemed pretty straight forward.  First the ingredients:

For those that don't realize, Risotto is just a form of rice.  What makes the rice different is that amount of starch content that is in it.  Also, the way you slow cook it releases the starch differently then say normal white rice which gives it their unique texture.

Software:

• 1 lb. Arborio rice (or any other italien rice)
• 6 cups chicken stock (bought or homemade)
• 8 tbs. butter
• 1/2 cup dry white wine.
• 1 medium onion, finely diced.
• 2 cups grated parmesean cheese
• 12 oz. pack mushrooms

Hardware:

• Anolon Advanced 14-Inch Stir Fry with Helper Handle
• Black & Decker HC306 1-1/2-Cup One-Touch Electric Chopper
• Global 8-Inch 20cm Cook's Knife
• Pyrex Prepware 2-Cup Measuring Cup, Clear with Red Measurements
• Progressive International 9 Inch Silicone Gripper Tongs, Red

Start by cutting up the mushrooms into quarters and sauteeing them in 2 tbs. butter for about 5 minutes. Once that is done, remove the mushrooms and set them aside.

  In the same pan, heat up another 2 tbs of butter and add the diced onion.  Normally for such a small task I wouldn't have taken out the mini-chopper, but anytime anything says 'diced', it makes life so much easier.  Also no tears from chopping onions! 

After the onions are a nice translucent color, add the Risotto and stir for about 2 minutes. 

Our neighbor had brought over a bottle of white wine, so I conveniently used it.  A pretty good chardonnay as well.  Pour in 1/2 cup of the white wine and let it soak in for about 30 seconds. 

Next add the chicken broth and make sure all the rice is covered.  I was a bit worried at first since the pan I used might have been a big too big, but it worked out fine.  Lower the heat until you get a nice simmer.  Stir the rice every 2 minutes until all the liquid is absorbed. 

Add the cheese and mushrooms as well as the remaing broth and simmer until you get your desired consistency of how you like your Risotto.  Some like it very gummy or some like it wet.   Of course I love to have it in between.  Salt and Pepper to taste and server immediately in bowls.  Extra cheese on the side is good for those who want it more cheesy (i.e. my 4 and 6 year old daughters!)