• 4 cups unsalted chicken stock
  
• 2 tbls Olive oil
  
• 1/4cup finely chopped onion
  
• ½ tsp kosher salt
  
• 1 1/3 cup Arborio rice
  
• Fresh Ground pepper
  
• ¼ cup grated parmisan
  

Simmer the stock in a saucepan. Heat the oil in a medium sized heavy saucepan and sauté the onion and mushrooms, until the onion is translucent. Stir in the rice and cook for a minute or two, coating it thouroughly with the oil. Add enough stock to cover the rice. Stir in the salt and cook unvovered, stiring frequently, until the liquid is nearly absorbed. Continue adding stock a ladleful at a time, cooking until it is absorbed before adding more. The goal is to finish with a loose, creamy mass of rice, with the centre of each grain still firm. Stir in cheese, and add pepper to taste.

Pair With: Blue Buck, Slipstream, Surly Blonde