Mushroom Risotto

1/3 cup Unsalted Butter
1 lb Mushrooms
1 cup Rice
3 cups Chicken Stock
1/3 cup Parmesan Cheese
Black Pepper to taste

Melt butter on stove top. Add mushrooms cook until soft. Add rice and cook until translucent. Add one cup of chicken stock at a time until tender. Add parmesan cheese and black pepper. Stir and Serve.

As an alternative you can add 2 1/2 cups Chicken Stock and 1/2 cup White Wine instead of adding 3 cups Stock.

(1 tsp of Stock per cup of water)