Noodlesotto!!

For those of you afraid of making risotto, I UNDERSTAND!!! Watching cooking shows intimidated me so that i didn't even want to try making it.. So what I did to reduce the fear is practice. I made risotto with noodles, which have the same starchy quality as rice, using the risotto flavorings and seasonings.

1 serving of noodles of your choice (ANY noodle will do, if they are long break them so that it is easier to stir them)
1 box of chicken or beef stock
1/2 onion diced
1 package of mushrooms, chopped
2 gloves of garlic
1/3 cup of white wine
1/2 cup of Parmigiana-Reggiano cheese
1 tablespoon of butter (unsalted)
1 tablespoon of oil
Salt and pepper

In a small sauce pan bring broth to a simmer, just need some heat on it as to not  put cold chicken stock in the pan.  On medium heat in a larger skillet, melt butter and add oil; add onions and let them sweat a little, about 5-8 minutes; add garlic and saute for another 5 minutes. Add noodles, let them get coated with flavor and soften a little. Ladle 2 scoops of stock in to noodle mixture, stir constantly....this is where you beat the starch out of it and get that thickness. Every time you add liquid, stir to release more starch....Repeat this process, but wait till the liquid cooks down and out before adding more. After the 4th time of adding liquid, each time adding 2-3 ladles of liquid, check noodles, they should be al dente. In this last step make sure liquid is almost gone in the pan and add the white wine. Add 2 more ladles of stock then add the mushrooms, they will adsorb the excess liquid, make sure this is your last step. Add salt and pepper to taste after mushrooms have cooked down a bit. Grate Parmigiana-Reggiano over the top, give it a last stir, then serve. This dish is not meant to sit and wait, so make this the last thing you prepare. You can garnish it with grating a little cheese on top