Step 1

Use a small (2 or 3-quart) pot. Heat 3 tablespoons of olive oil on medium heat.

Step 2

Add garlic and red pepper flakes, and sauté until garlic turns golden.

Step 3

Add sliced mushrooms and simmer for 3 to 4 minutes.

Step 4

Add the prosecco or white wine and reduce the heat, simmer for 2 minutes. Turn off the heat.

Step 5

Using a medium size (3 or 4 quarts) pot. Heat 2 tablespoons butter with 1 tablespoon olive oil.

Step 6

Add onions and sauté until they soften or become translucent about 3 minutes.

Step 7

Add Arborio rice and cook while stirring often for 2 minutes. Pour the mushroom mixture into the rice mixture.

Step 8

And re-use the small pot again, to avoid having to clean another pot. Turn ON the heat once again, and open a carton of Chicken Stock. Pour chicken stock into the small pot and bring to a boil.

Step 9

Add some broth ( about 2 ladles) to the rice and mushroom mixture. Stir often until broth is absorbed.

Step 10

Repeat the process, adding 2 ladles of broth each time to the rice until all the broth has been absorbed.

Step 11

The cooking process takes about 20 minutes to complete.

Step 12

Taste the rice. It should be tender to the bite. QUICK NOTE: if the rice is still too al-dente, add 1/4 cup of water and continue to cook for an additional minute or so. Then taste again, and adjust the seasonings with salt and pepper to taste.

Step 13

When rice is fully cooked. Turn OFF the heat. Stir in the remaining 2 tablespoons of butter and grated Parmigiano cheese. Mix well to make a creamy risotto. And, serve immediately!

Step 14

Serves 4 to 6