Mushroom Risotto

1 Tbsp. olive oil
1/4 cup onion, finely diced
1 1/2 cups carnaroli or arborio rice
1/2 -2/3 cup dry white wine
3 cups vegetable stock or light chicken stock
1/2 lb. mushrooms, sliced
1/4 cup grated parmesan
Salt and pepper

Bring vegetable stock or chicken broth to a simmer in a small saucepan. Keep it simmering. In a medium saucepan, saute onion in oil over medium high heat until onion is translucent.
Add rice and stir to coat each grain of rice with oil. Stir until rice feels warm when you touch it with your finger.
Add wine, stir and let wine evaporate. Turn heat down to medium.
Add about 3/4 cup stock to rice and continue stirring until broth evaporates. Continue adding stock, stirring, etc. for 5 minutes.
Add sliced mushrooms, stir well and add stock, stir and cook.
Continue adding stock, stirring and cooking. Cook until rice is tender and creamy on the outside and just cooked al dente on the inside. This should take a total of 16 to 18 minutes from the time you add the wine.
Stir in parmesan and season with salt and pepper.
Serve immediately.

Makes 4 primo servings as part of a large Italian meal or 2 main course servings