• ½ cup butter

• 1 small onion

• 1/3 pound field mushrooms

• 1 cup dry white wine

• 3 cups Arborio rice

• 7 cups meat/chicken stock

• ¼ cup parmegiano

Melt  half the butter in heavy pan and sauté onion until transparent not brown.  Slice mushrooms and add to pan.  Pour in wine and cook until almost evaporated.  Add rice and continue cooking until rice begins to change color.
Add ½ cup of stock.  Cook until absorbed.  Add another ½ cup and continue
like this until all stock is gone – about 20 minutes.  Add rest of butter and cheese, stir, cover and leave risotto to settle for about 2-3 minutes before serving.