Mushroom Risotto

1 tablespoon olive oil
1 onion, finely chopped
1 clove garlic, minced
1 teaspoon minced fresh parsley
salt and pepper to taste
1 1/2 cups sliced fresh mushrooms, use a variety
1 cup whole milk
1/4 cup heavy cream
1 cup Arborio rice
5 cups chicken broth
1 teaspoon butter
1 cup grated Parmesan cheese

Heat olive oil in a large skillet over medium-high heat.

Saute the onion and garlic in the olive oil until onion is tender.

Stir in the parsley, salt, and pepper.

Then add the mushrooms.

Reduce heat to low, and continue cooking until the mushrooms are soft.

Pour the milk and cream into the skillet, and stir in the rice.

Heat to a simmer.

Stir the chicken broth into the rice one cup at a time, until it is absorbed, you may not use all 6 cups.  About one cup every 5-10 minutes. May take 30-40 minutes for rice to absorb broth. I poured the broth in slowly while stirring the rice each time. I stirred off and on for the first few minutes with each cup and then let it come to a boil and stirred every minute or two after that.

When you have finished your 5th cup and done the 5-10 minute wait to let it soak up taste it to see if rice is done. If not done add the last cup of broth.

When the rice has finished cooking, stir in the butter and Parmesan cheese, and remove from heat.

Serve hot.