Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      small         onion -- finely chopped
 300      gram          risotto rice -- or quick-boiling
                        -- ric
  15      grams         butter
   1 1/2  deciliters    dry white wine
   8      deciliters    chicken bouillon -- (boiling) (8 to 10)
   1      deciliter     grated parmesan cheese -- (50 grams)
  10      grams         butter
                        mushroom mixture-----
 375      gram          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. 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.