Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Small         Onion -- finely chopped
 300      Grams         Risotto Rice -- or quick-boiling ric
  15      Grams         Butter
   1 1/2  Deciliters    Dry White Wine
   8      To 10 Dl.     Chicken Bouillon -- (boiling)
   1      Deciliter     Grated Parmesan Cheese -- (50 grams)
  10      Grams         Butter
                        -----Mushroom Mixture-----
 375      Grams         Fresh Mushrooms -- or mix of other type
   1      Tablespoon    Olive Oil
   1      Clove         Garlic -- finely chopped
                        -----Garnish-----
                        Parsley Sprigs

Preparation:

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 cookinf 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.