Ingredients:
 
1 white onion , chopped
 
1 ½ cups Arborio rice
 
6 cups chicken stock
 
4 Tbls. Olive oil
 
2 lbs. mushrooms ( Portobello/ Cremini/ Shitake), sliced
 
1 tsp. sage
 
1 tsp. rosemary
 
4 oz. butter
 
2 Tbls. Tomato paste
 
1 cup Parmigiano
 
2 Tbls. Italian parsley, chopped
 
1 Tbls. Garlic, chopped
 
Salt
 
Pepper
 
1 cup dry white wine
 
Heat olive oil in a sauce pan, and at medium heat add the garlic, then the mushrooms and cook for 5 minutes.
 
Add the sage, rosemary, salt and pepper. Cook for another 2 to 3 minutes. Set aside.
 
Heat the chicken stock in a sauce pan at low heat.
 
In a heavy sauce pan heat 2 oz. of the butter at medium to high heat and add the chopped onions, and the tomato paste.
 
When the onions are translucent, add the rice.
 
Stir well for 2 to 3 minutes, then add the white wine and stir continuously while the wine evaporates.
 
At medium heat, add ½ cup of the heated chicken stock and continue stirring until the stock has been absorbed.
 
Add the rest of the stock and cook for 15 to 20 minutes till the rice is al dente. Add the mushrooms and stir, then add the butter and Parmigiano and stir. Let rest for 2 minutes and serve at once.