2 ½ cups beef broth (canned or fresh)
2 TBS butter
5 TBS finely chopped onion
¾ cup Arborio rice
¼ cup white wine
8 oz assorted mushrooms (sliced)
1 sprig rosemary (about 3")
2 Tbs chopped parsley
¼ cup grated Parmesan cheese.

1. In a small saucepan, bring the beef stock to a simmer.
2. In a medium saucepan, melt the butter, add the onions and sauté without browning until translucent, stirring often. Add the rice to the onions and butter. Stir will to coat he grains of rice, but do not allow the rice to brown. Add the wine and cook, stirring constantly until it is completely absorbed. Add the mushrooms and the rosemary sprig.
3. Add the simmering stock, ½ cup at a time, stirring frequently. Wait until the stock is absorbed before adding another ½ cup. Keep repeating this process until all of the stock is absorbed and rice is tender, about 18 to 20 minutes. Remove from the heat and stir in the chopped parsley and grated Parmesan. Serve immediately.