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 w/ chopped herbs.