Mushroom Risotto

I'm back after a long long absence from writing for my blog!  (I've been spending too much time writing for everyone else!)
Why not kick off my return with a little recipe????
This recipe is derived from Outside Magazine's Recovery Risotto by Uli Steck.

The base recipe:
MUSHROOM RISOTTO
1. Finely chop one cup of wild or button mushrooms.
2. Bring three cups of water to a boil, and add two chicken bouillon cubes.
3. 3. 3. When the cubes dissolve, bring the water to a simmer and add two cups of Arborio rice and the mushrooms.
4. Cook for about 15 minutes, stirring often. Serve when the rice is tender. Top with grated Parmesan.
SERVINGS: Two
CALORIES PER SERVING: 300

Mel's twist
Mel's MUSHROOM RISOTTO
1. Finely chop one cup of wild or button mushrooms and some garlic.2. Bring three cups of water to a boil, and add one teaspoon "Better than Bouillon" 3. Bring the water to a simmer and add two cups of Arborio rice4. Heat mushrooms, garlic, salt, and pepper, in a tablespoon of olive oil.  Add to rice.5. Cook for about 25 minutes, stirring often. Serve when the rice is tender. Top with grated Parmesan.