Mushroom Risotto

A recipe for 4-6

This goes great with Chicken Saltimbocca! Just Sayin'
5 cups chicken broth or stock
3 tablespoons olive oil
1 onion, diced, divided
2 garlic cloves, minced, divided
1 pound fresh portobello mushrooms, sliced
2 bay leaves
2 tablespoons fresh thyme, chopped
2 tablespoons fresh Italian parsley, chopped
2 cups Arborio rice
1/2 cup fresh Parmesan cheese, grated

Heat the chicken broth and reserve. Meanwhile heat the olive oil in a sauce pan and begin to sauté the onion until slightly browned then add the garlic and cook for another minute. Next add in the mushrooms and continue to sauté several minutes. Then add the bay leaves, thyme, parsley and rice stirring to coat. Begin adding the chicken broth 1 cup at a time and allow it to absorb into the rice each time. Finally after all of the broth is incorporated stir in the parmesan cheese. Serve warm.