Mushroom Risotto

5 1/2 c chicken broth or stock (if you want use homemade)
2 tbsp olive oil
1 red onion chopped
salt and pepper
1 1/2 c short grain rice
1/2 c red cooking wine
2 tbsp butter
1 pound mushrooms
1 shallot minced (or I have used more red onion and even green onions)
garlic salt to taste
1/2 shredded Parmesan

In med sauce pan bring broth to a simmer, keep warm and simmering during entire process. In large sauce pan or dutch over type soup pot, heat oil. Add onion, season with salt and fresh ground pepper, cook and stir until softened, about 5 minutes. Add the rice and cook and stir one minute. Add the cooking wine and stir until the liquid is absorbed. Add one c of the simmering broth and cook over medium heat, stir constantly until nearly all liquid is absorbed. Continue adding broth by 1/2 incriments, stir constantly until the liquid is absorbed nearly between each addition. The risotto is done when the rice is aldente and suspended in a thick, creamy sauce, cook time is about 20 minutes. Season with salt and pepper. Meanwhile in a smaller skillet, melt the butter. Add mushrooms, shallot, and galic salt, cook over moderate heat until softened and browned, about 10 minutes. Scrape mushrooms and bits into the pot with the risotto and cheese, stir everything until it is evenly mixed. Serve immediately! This is an easy and filling meal! We LOVE it!