#66 mushroom risotto

3/4 cup risotto rice
1/2 onion (diced)
3-4 medium sized mushrooms (diced)
5 cups water/stock
olive oil

Heat olive oil and add onion and mushrooms, cook ~5 mins, add rice and stir to make sure rice is coated with oil. Add stock by the cupful, allow to boil off, add more stock. Stir whenever you add stock, constant stirring not required. Keep adding stock until rice is not crunchy anymore (~25-30 mins). Add salt/pepper to taste.