Portobello Mushroom Risotto

I've been rather sickly the past couple of days, and I decided to cook some portobello mushroom risotto to nurse myself back to health.  Hope I will be back in tip-top shape in the next couple of days or so.

Why I love risotto?  It is a great alternative to porridge and the parmesan cheese gives it such a warm, oozy creamy texture.  Perfect for cold rainy days as well as days when you are feeling down, in need of some comfort and warmth.  It helps that portobello mushrooms have such great flavour.  It's one of the few foods that I am willing to eat in place of meat!
    

Portobello Mushroom Risotto
(serves 1)

2-3 portobello mushrooms, sliced
1 clove garlic, minced
1 small onion, sliced
1 tsp rosemary or oregano, chopped finely
1/2 cup arborio rice
1-1/2 cups to 2 cups of chicken or beef stock
1/4 cup of white wine
1/4 cup of parmesan cheese
olive oil
salt & pepper

Directions
- Cook the onions in 2 tablespoons olive oil over medium heat until soft. Stir in the garlic and rosemary/oregano and cook a couple minutes.  Add the mushrooms and saute till cooked.
- Add in the rice and stir it thoroughly with the mushrooms and onions, cook the rice until it is translucent.
- Add in the wine, stir till it evaporates.  Then start adding the chicken/beef broth half a cup at a time. Stir well and adjust your burner so the broth simmers. Each time the broth cooks down to a thick sauce, stir in another half cup.  Keep doing that till your the rice is done (about 15 - 20 minutes or so).  [Note that if the arborio rice you are using is old, it will take longer to cook the rice, and a lot more stock is required.]
- When the rice is done, stir in the Parmesan. Salt and pepper the risotto to taste. Serve with grated Parmesan on the side.