Wild Mushroom Risotto

INGREDIENTS:
2 cups Arborio rice 1 med yellow onion (diced)
5-6 cloves garlic
3 cups Chanterelles
4 Tbs. Olive oil
1 cup white wine
4-5 cups chicken stock @ a simmer
1 cup grated Parmesan
1/4 lb. butter
Parsley, chopped for garnish
Salt and pepper

In a deep pot, sauté onion in olive oil, but do not color too much.
Add garlic and mushrooms, then sauté 2 more minutes. Add rice,
then sauté 3 more minutes. Add wine. When absorbed, add stock
a ladle at a time. Allow rice to absorb liquid and continue until
rice is cooked and texture is creamy. Stir in Parmesan, add butter
and stir in until melted.