Mushroom Risotto

Melt the butter over medium-high heat. Add onions, garlic, and mushrooms and saut about 5 minutes. (Another way, take oil, fry onions and garlic. Add mushrooms and lot of butter).

(Alternate: in case you dont have broth add any other veggies like brocolli, cabbage, etc and let it cook. Instead of broth heat water and it to the rice while stirring)

Bring stock to a simmer in a saucepan.

Add the rice and stir to combine. Add some stock, bring to a boil, and reduce liquid by half, about 3-4 minutes.

Add simmering stock, 1/2 cup at a time, stirring enough to keep the rice from sticking to the edges of the pan. Stir the rice almost constantly stirring sloughs off the starch from the rice, making the creamy sauce you're looking for in a risotto.

Wait until the stock is almost completely absorbed before adding the next 1/2 cup.
This process will take about 25 minutes. The rice should be just cooked and slightly chewy.

Stir in the Parmesan cheese and season to taste with salt and pepper. Garnish with chopped fresh parsley or chives/ italian seasoning.