Mushroom Risotto

Directions

1. 1
   Heat the chicken broth in a saucepan over medium heat; reduce the heat to low and cover the saucepan to keep hot.
2. 2
   In another saucepan, melt 1/3 cup butter over medium-low heat and add in onion and mushrooms and saute until tender, but not brown.
3. 3
   Add in garlic and stir for about 2 minutes.
4. 4
   Increase heat slightly and add in the rice; stir for 1 minute.
5. 5
   Slowly add in 1-1/2 cups hot broth with a ladle; boil gently, stirring until the broth is absorbed.
6. 6
   Add white wine, and stir until absorbed.
7. 7
   Add in another 1 cup broth, and stir until absorbed.
8. 8
   Add in 1/2 cup broth at a time allowing the broth to absorb before adding in another 1/2 cup (do this until you have used up all of the broth) stirring frequently until the rice is tender and creamy (this should take between 25-30 minutes).
9. 9
   Stir in 3 tablespoons butter and 1-1/4 cup grated Romano cheese; mix to combine.
10. 10
    Season with salt and pepper.
11. 11
    Serve in a bowl, and sprinkle with chopped basil.