Creamy Mushroom Risotto with White Wine

Method

1. Heat the broth in a saucepan and keep it warm.
2. In a large skillet, melt the butter and sauté the onion until translucent.
3. Add the rice and stir to coat with butter, cooking for 1-2 minutes.
4. Pour in the white wine and stir until absorbed.
5. Add the broth, one ladle at a time, stirring constantly until each addition is absorbed.
6. When the rice is al dente, stir in the mushrooms and cook until tender.
7. Finish with Parmesan cheese, salt, and pepper.