Cheap & Cheerful Risotto

I love many different kinds of Risotto (especially when I can just order it - ha!).  I learned how to make it a few years ago in a cooking class and I've made it many times since, varying the ingredients a little bit and trying to find something a little simpler for a weeknight meal.  So, although I love the Wild Mushroom Risotto recipe that I originally learned, this one is a little bit faster and uses fewer (and cheaper) ingredients.  It is based on the one in the Better Homes & Gardens cookbook.  Hope you like it!

2 tbsp. olive oil

1/2 c. chopped onion

2  cloves of garlic, pressed

1, 8 oz. package of fresh sliced white mushrooms

1 c. Arborio rice

2, 14 oz. cans reduced sodium chicken broth (you may have a little left over)

1/4 cup Parmigianno Reggiano (the really good Parmesan) cheese plus extra for sprinkling on top

Heat olive oil in a pan on medium heat until hot.  Add onion, mushrooms and garlic.  Cook until onion is tender.  While onion is cooking, put chicken broth in a small pot and bring it up to a simmer.  Once the onion is tender in the other pan, add the Arborio rice and cook until it is golden brown (about 5 minutes).  Start adding liquid, about 1/2 c. at a time.  Once it is absorbed add another 1/2 c. and so on until the rice is tender and creamy.  This should take about 3 - 3 1/2 cups of broth and about 15-20 minutes.  Add 1/4 c. cheese and serve immediately with extra shredded cheese on top if desired.