Risotto

I have the day off, so I have been busy making ahead some meals for the rest of the week! One of my favorites is risotto made with mushrooms, onions and leftover meat of some kind! Today's lucky winner is leftover pork loin. Risotto takes about 45 minutes from start to finish, don't walk to far away from when you start as it might burn or get stuck to the bottom of the pan! So plan accordingly! I use Vigo brand rice( it has to be arborio rice), 1/2 onion chopped, 1 container of mushrooms, cleaned and chopped, and chopped up meat(shrimp, pork, beef, or chicken), and 1 box of stock. If you use beef, use the beef stock, otherwise you can use vegetable or chicken stock. This can be made entirely vegetarian with the vegetable stock, just add more mushrooms or veggies. Start off with 2 Tablespoons of olive oil in the skillet, add onions, saute for 2 minutes and then add the cleaned mushrooms. Start the stock in a sauce pan to warm up, start adding the warm stock when the mushrooms start to wilt, a soup ladle at a time, keep stirring and adding the liquid until the rice has absorbed all the liquid and is soft! Taste as you go so you know when to quit cooking. At the end you will need about 1/2 cup of grated parmesan cheese to add to the rice, it will be creamy and yummy! Salt and pepper to taste. Good luck and blessings!