Wild Mushroom Risotto Recipe

one large spanish or vidalia onion
two portobello mushrooms
1/2 cup dried shitake mushrooms, soaked for 1/2 hour in mixture of hot water and wine
chicken or vegetable stock(or Knorr cubes)
2 or 3 cloves garlic
olive oil
butter
2 cups risotto, rinsed
1/4 cup mixed fresh basil, tarragon and thyme or 1 tsp. dried basil, 1/2 tsp. tarragon and 1/2 tsp. thyme
1/4 cup parmesan cheese
white cooking wine
salt and pepper to taste

Chop onions. Sautee in a heavy, preferably non-stick pan with olive oil (a couple of tablespoons will do). Sautee about ten minutes and then add a pat of butter and sautee for another five minutes, until transluscent. Chop off the heads of the portobellos and dice. Slice and dice the stems. Add to pan and continue to sautee. Chop shitake mushrooms and add to pan. Then add risotto and a little more olive oil, and sautee for about 30 seconds, stirring constantly. Have your stock ready and ladle a bit into the pan; whenever the pan gets dry, just add another 1/4 cup. You must stir often or the risotto will stick. Never let the pan get dry. Continue this process, adding increments of stock, and about 1/2 cup wine as well, for about 25 minutes. Then add fresh herbs and cook for another couple minutes. At the very end add the parmesan cheese and the salt and pepper to taste, and voila! Risotto.