Wild Mushroom Risotto

Servings:2 for entrée 4 for side
Ingredients:

1 cup Arborio rice
3 cups Stock [meat or vegetable]
1 ea. Garlic clove minced
4 oz onion minced
6 oz wild mushrooms small diced
2 oz grated parmesan cheese
as needed salt & pepper
1 bunch fresh herbs [Italian]
1 cup cream
4 oz oil
2 tbl butter

Method of Preparation:
Heat stock to a boil with the herb stems and season with salt & pepper and let simmer. With half of the oil sauté garlic, onions, mushrooms, and half the herbs until cooked. Season with salt & pepper. Remove the vegetables from the pan and add the rest of the oil. Sauté the rice till just golden brown. Add 1/3 of the stock and stir until dry. Add another 1/3 of the stock until dry[Remember to keep stirring.] Add half of the rest of the stock until absorbed. Taste for tenderness and seasoning. Add salt & Pepper if needed and the rest of the herbs. Add cream and vegetables and let it come to a slow boil. Adjust thickness with the rest of the stock and add cheese and butter. Add salt & pepper if needed.