Risotto with 7 wild herbs
4 cups vegetable stock
1/4 cup unsalted butter (OR olive oil OR margarine)
1 onion or 8 shallots, finely chopped
1 1/2 cup risotto rice (short grain japanese sushi rice also works)
1/3 cup white wine
1/2 to 2/3 cups grated parmesan cheese or powdered parmesan (we were out of the real stuff)
a handful of mixed fresh herbs (we used fresh sage, parsley, basil, oregano, marjoram, and rosemary) chopped with extra for garnishing
sea salt and freshly ground black pepper

Heat stock in a pan until almost boiling, then lower heat to simmer.

Heat butter or oil in fry pan, heavy bottomed saucepan or dutch oven on medium heat. Add onions or shallots and cook until softened but not browned.

Add rice and stir until grains are translucent and glistening (a minute or two). Pour in wine and let simmer until it is absorbed.

Add stock to risotto one cup at a time, stirring and letting each cup be absorbed, repeatedly until you’ve used almost all the stock liquid and the rice is tender (about 20 minutes).

Add the last bit of stock, parmesan, mixed herbs, and seasonings, mix, remove from heat, cover and let sit for 2 more minutes.

Serve and garnish.