Recipe from Zandunga Mexican Bistro, Austin

mushroom stock or water
1 small yellow onion, small dice
1 tablespoon olive oil
1 cup arborio rice
2 tablespoons butter
1/3 cup cotija cheese, crumbled
1/4 cup huitlacoche, canned or frozen (found in most specialty Mexican food stores)

In a saucepan put mushroom stock or water on medium-high heat and keep at a low boil. In a separate saucepan sauté onions in olive oil over medium heat until onions are almost transparent. Add the arborio rice and keep cooking for 5 minutes. Add enough mushroom stock or water to just cover the rice and stir with wooden spoon. Once half the water is absorbed, add more water or stock to cover the risotto and stir. After about 15 minutes, taste risotto for doneness. Make sure it is creamy and not crunchy at all and season with salt and pepper to taste. Gently stir in butter, cheese, and huitlacoche.