Wild Mushroom Risotto

1 onion, diced
1/2 lb. wild mushrooms (or butternut squash, carrots (some pureed, some in chunks), whatever.)
4 tbsp butter or olive oil
5 c. vegetable stock
2 c. Arborio rice
salt and pepper
3/4 c. Parmesan cheese, grated

Melt the butter over medium heat, add onion and mushrooms, stir and cook until onion is soft and translucent (do not brown).
Meanwhile, in a different pan, bring stock to a simmer, and maintain at a simmer.
Once the onion is soft, add rice, cook on medium, stirring constantly, for about 3 minutes. Adjust heat as necessary. Do not brown the rice.
Ladle in the stock, 1/2-3/4 c. at a time. Stir constantly. Make sure to scrape the bottom of the pan so nothing sticks. There should be little bubbles from time to time; if there are more than that, reduce heat to medium-low.
When most of the liquid is absorbed, add a little more, keep stirring, as before. It'll take about 20 minutes to add everything. Taste it to see if it's done. If you need more stock, heat some more up, or use water.
Add salt and pepper, stir, add cheese and stir, serve immediately in warm bowls with extra Parmesan on hand.

Source: Chef S. Culp, PA Culinary Institute, Vegetarian Enthusiast course, 2/16/08