1 sm Onion; finely chopped
300    Risotto rice; or quick-boili
15    Butter
1 1/2    Dry white wine
8    Chicken bouillon; (boiling)
1    Grated parmesan cheese; (50
10    Butter
mushroom mixture
375    Fresh mushrooms; or mix of o
1 tb Olive oil
1    Cl Garlic; finely chopped
garnish
Parsley sprigs

Preparation Time: 0:25 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. Total cooking time is 20-25
minutes. 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.