Created by Julie Van Rosendaal
Drizzle some oil into a medium saucepan set over medium-high heat and add half the butter. Add the onion and cook for 3-4 minutes, until soft. Add the mushrooms and rosemary or thyme and cook, stirring often, until the mushrooms start to turn golden.
Add the rice and stir for a minute to coat with oil. Add the stock about half a cup at a time, cooking after each addition until the stock is absorbed. Continue to add stock, stirring often, until the grains are tender and the risotto is creamy. Finish with the remaining butter and the Parmesan cheese.