PASTA RISOTTO

3 tablespoons butter, divided use
12 ounces sliced mushrooms
3/4 cup chopped shallots or onion
2 cups dried orzo (rice-shaped pasta)
3 cups chicken broth, plus more if needed
1/2 cup dry sherry
1/3 cup grated parmesan cheese, plus more for garnish
Salt and pepper, to taste
Chopped parsley, for garnish

Melt 1 tablespoon butter in a 12-inch frying pan over high heat. Add mushrooms and shallots; cook, stirring often, until mushrooms are lightly browned, 9 to 12 minutes.

Reduce heat to medium and add remaining 2 tablespoons butter and orzo pasta; stir often until pasta is light golden, about 2 minutes.

Add 3 cups chicken broth and sherry. Bring to a boil over high heat, then reduce heat and simmer, stirring often, until pasta is tender to the bite and most of the liquid is absorbed, 9 to 11 minutes. If mixture becomes too thick before pasta is done, add a little more broth.

Stir in parmesan cheese and salt and pepper. Spoon risotto into wide bowls and sprinkle with chopped parsley and more parmesan cheese to taste.

Makes 4 main-dish servings
Source: Sunset magazine, November 2005