1/2 lb mushrooms, roasted
4 Tbsp olive oil
1/4 minced garlic it does not say 1/4 of what
to taste kosher salt
to taste fresh cracked black pepper
4 Tbsp whole butter
1 small onion
1 lb Arborio rice
7 cups beef stock
2 cups heavy cream
1 1/2 cups grated parmesean cheese
1. clean mushrooms and toss with enough olive oil just to coat. Add the minced garlic and season with salt and pepper
2. Place on parchment lined sheet pan and roast in 375 oven for 20 minutes. Set aside
3. In a deep six quart, heavy pan, melt 2 to 3 Tbsp of butter over medium low heat.
4. Saute the onions, seasoning with salt and pepper, until soft and clear.
5. Raise the heat to medium and add the rice
6. Cook for about three minutes, stirring frequently until it looks chalky and a white dot is clearly visible in the center of each grain.
7. Meanwhile, bring your beef stock to a simmer.
8. Heat the cream and keep it on low to keep it warm
9. Begin to add the beef stock one cup at a time, simmering and stirring until each addition has been absorbed by the rice before adding the next.
10. After all of the beef stock has been added, fold in the roasted mushrooms. Begin adding the cream, 1/2 cup at a time and begin tasting
11. When ready, rice should be close to tender, but with a little more firmness to the bite. It should be slightly loose, with a creamy consistency. Never overcook to a mush
12. Remove pan from the heat and fold in the remaining butter and parmesean cheese
13. Allow the risotto to rest for a couple of minutes, then enjoy!!
I know what I am making for our anniversary dinner this year! My honey is gonna flip! 
Maggie
