Mushroom Risotto

2 Tbsp butter

2 c. oyster, wine cap, or shiittake mushrooms

2/3 c. white cooking wine

6 c. broth

1/3 c. onion (minced)

1 3/4 c. arborio rice

1/3 c. Parmesan cheese

Salt & pepper to taste

2 Tbsp parsley or chives

Sauté mushrooms & onions in butter 5 min.  Then add white wine & rice. Simmer to reduce liquid by 1/2.  Have broth already simmering & add 1/2 c. at a time, stirring until it's absorbed.  After adding all broth, mix in Parmesan cheese, season with salt & pepper & garnish with chopped herbs.