Instructions: Lightly brown rice and onions in butter. Add white wine and approximately 1/4 of the chicken bullion. Let rice cook uncovered until excess liquid is gone.

Continue this procedure till remaining bullion is used up. Stir often during this process.

Add cheese and butter.

Rinse and cut up mushrooms. Fry until golden brown in olive oil. Add garlic.

Spread mushrooms on top of risotto along with parsley sprigs.

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