Mushroom Risotto with Poached Egg

Long cold day. I wanted something comforting, and no other proteins in the fridge except for eggs. I will have to keep this combo in mind - huge success with E and hubby!

1 onion

1 box of portabella mushrooms, sliced

2 cups arborio rice
6-8 cups vegetable or chicken stock
1-2 tablespoons butter
1 cup of parm cheese 

In a heavy pan, heat olive oil and add chopped onion. When starting to turn translucent, add in the mushrooms and cook about 7 minutes on medium heat, or until

Most liquid is gone. Toss in the rice and toast it for about 2 minutes. Start adding the heated! stock one ladel at a time, stirring carefully, each time cooking off the liquid before adding more. Keep going about 15 minutes. The rice should release its starch and start to get softer. Keep tasting until it gets to the 'al dente' state you prefer continuing the stock addition process until ready. Remove from heat and stir in the cheese.

Serve with a poached egg on top and some avocado slices. I used some fresh herbs too - mostly sage.