Mushroom Risotto with Arugula

Ingredients

2-3 cups rice

3-5 cups water

1/2 - 1 pound mushrooms, such as white oyster, brown beech, shitake, or maitake

1 tablespoon olive oil

1 tablespoon butter

3-5 cups chicken or veggie stock

A few handfuls of arugula

Goat cheese

Directions

Measure out your rice, then rinse and drain. Add to a pot, and add 3-5 cups of water depending on how much rice you're cooking.

Cook on high until it starts to bubble, then reduce heat to low and cover for about 20 minutes, or until the water is absorbed.

While rice is cooking, finely chop a variety of fresh mushrooms. Add to a preheated pan with olive oil and butter.

Saute the mushrooms slowly until they are cooked down and slightly browned. Add a couple of big scoops of the cooked warm rice to the pan with mushrooms. The measurements are to your liking, but equal parts mushrooms to rice is a good balance.

Add the stock to the pan--it will look like soup. Cook on medium high for a few minutes, stirring occasionally. Reduce heat to medium and continue cooking until the stock is cooked off and the rice is creamy. Add more stock as necessary and continue cooking to achieve creaminess you prefer. Season with salt.

Place a large handful of fresh, cold arugula on a plate or pasta bowl. Serve a big scoop of mushroom risotto on top, then sprinkle with some crumbled goat cheese. Perfection!