Parmesan Cheese Risotto with Mushrooms (by Aimee)

I never cooked risotto before I met Brandon. I always passed it by because it seemed like too much trouble. It does require a lot of work (constant stirring), but I think in the end it is well worth your efforts. I have now made risotto on three seperate occassions, and all have came out quite good. I made this recipe last night, and there were no leftovers!

Ingredients:

4 cups of vegetable or chick stock (I used chicken)
2 tbsp olive oil or vegetable oil (I used olive)
generous 1 cup of risotto
2 garlic cloves, crushed
1 onion, chopped
2 celery stalks, chopped (I omitted this)
1 red or green bell pepper, seeded and chopped (I used green)
8 oz./225g mushrooms, thinly sliced
1 tbsp chopped fresh oregano or 1 tsp dried (I used dried)
1/4 cup sun dried tomatoes in olive oil, drained and chopped
1/2 cup finely grated Parmesan cheese
salt and pepper

Directions:

Bring the stock to a boil in a pan, then reduce the heat and keep simmering gently over low heat while you are cooking the risotto.

Heat the oil in a deep pan. Add the rice and cook over low heat, stirring constantly, for 2-3 minutes, until the grains are thoroughly coated in oil and translucent.

Add the garlic, onion, celery, and bell pepper and cook, stirring frequently, for 5 minutes. Add the mushrooms and cook for 3-4 minutes. Stir in the oregano.

Gradually add the hot stock, a ladeful at a time. Stir constantly and add more liquid as the rice absorbs each addition. Increase the heat to medium so that the liquid bubbles. Cook for 20 minutes, or until all the liquid is absorbed and the rice is creamy.

Add the sun-dried tomatoes 5 minutes before the end of cooking time and season to taste with salt and pepper.

Remove the risotto from the heat and stir in the Parmesan until it melts. Ready to serve!