Risotto with Shitake Mushrooms

Serves two. Amounts are approximate.

 2 Tbps olive oil
 salt, pepper an fresh chopped basil.
 1 vidalia onion or 3 shallots or 6 pearl onions 
 1 clove chopped garlic
 1/2 cup of arborio rice
 1 clove chopped garlic
 2 cups broth (any)
 1 cup of chopped shitake mushrooms 
 2 Tbps freshly grated parmesan

Heat oil and season with salt, pepper and basil.

Saute onion until clear.

Add garlic.

Mix in rice and stir. Let sit until rice begins to turn shiny or clear.

Pour in sherry or port, bringing to a boil and let it boil off.

As sherry evaporates, mix in just enough broth to cover the rice and simmer.

When broth starts to evaporate stir in mushrooms and add more broth to cover an simmer.

Continue to add broth just to cover the rice and mushrooms and let simmer until rice is tender.

Mix in parmesan let sit for a few minutes while the parmesan melts.

Server hot.