Noodlesotto

Yes, that is right... Noodlesotto...what is this wonderful food you ask? It is noodles made to be like risotto rice. If anyone out there has as much issues with making risotto rice as I do then you will love this rendition of it made with the ever sturdy and always handy spaghetti noodle..


1/2 a package of spaghetti noodles, regular or thin. Break them in half, easier to work with
1 box of chicken broth (can be made with beef or veggie) for my veggie friends and fairly weird allergic to chicken friends
1 medium onion, chopped
2 cloves of garlic, minced
1 cup of white wine
2 cups of mushrooms ,sliced
1/2 cup of Parmesan cheese
2 tablespoons of olive oil
salt and pepper to taste

First bring 2 tablespoons of olive oil in a large saute pan to temp, add onions. Saute these till they are tender, about 6-7 minutes. Add noodles and let cook for about 3 minutes.. move them around a bit during this, you don't want the noodles to burn.add the wine and let that cook out for a bit, the noodles should be a little easier to move around so stir them, you don't want them to stick together. (I said this was easier, not less labor intensive). Add your first cup of broth and stir rapidly, this releases the starch which will give it that thick consistency. Let that cook down and repeat this till the noodles are al dente. Add the mushrooms at this time and let cook for a few more minutes then add the cheese..after the cheese melts you can cook until all the liquid is out and you have this nice rich noodle dish to go along any meat or main dish...add green onions for garnish or just dig in,  you can also make this the main dish if you want! If the noodles get to thick, add more broth and cook it to where you want..