The note to the recipe says that it is very easy to make, and doesn't require the constant stirring that risotto usually requires. Very true, this was very good and easy to make. The note also says you can substitute other sauteed vegetables for the mushrooms or omit veggies altogether. I made this as is.
8 oz. mushrooms, sliced
A splash of white wine or Marsala
3 cloves garlic, minced
2 T. olive oil
1 T. butter
1/2 small onion, minced
1 cup arborio rice
3 cups liquid (veggie broth, water, some wine, etc.) [I used water]
1/4 cups or more grated Parmesan cheese
Chopped parsley or other chopped herbs
Salt and pepper to taste
Saute the mushrooms in 1 tablespoon of the olive oil (you can use butter instead). Sprinkle with a pinch of salt and saute until the mushrooms give up most of their juices. Add the splash of wine or Marsala and cook until most of the liquid is cooked away. Stir in the minced garlic and cook for another minute or two. Set the mixture aside.
Melt the remaining oil and butter for 1 minute in the microwave in a large microwavable bowl. [Cover bowl so it doesn't splatter]. Stir in onion and heat on high for 3 minutes or until onion is translucent. Stir in rice and microwave for another minute on high. Add all liquid and heat for 9 minutes on high. Stir. Heat for approximately 9 more minutes and stir again. Most of the liquid will be absorbed at this point, but the risotto will still be a but soupy. If it is dry, add a little more liquid. Stir in the mushrooms, the cheese and parsley or other herbs. Let stand, covered, for 5 minutes before serving.
Congregation Beth El Sisterhood cookbook (2003), Bethesda, MD