6 oz (175 g) fresh cultivated mushrooms, finely sliced
2 tbsp finely chopped parsley
1 2/3 pints (4 cups) low-fat vegetable broth, preferably home-made
1 small onion, finely chopped
1/2 cup of sherry or white wine (I favor sherry)
10 oz medium-grain risotto rice (arborio is a good one)
salt and black pepper (optional)
In a heavy frying pan or casserole, stir the sliced mushrooms with a little water, to avoid burning them, until they start getting brown. If using non-stick cookware, there is no need for any oil spray. Stir in the parsley, cook for 30 seconds more and remove to a side dish.
In the same pan, stir the onions with a little bit of water, as well, until soft. Add the rice, stir for a minute, and add the mushrooms, mixing all very well. Pour in the wine, and cook over moderate heat until it evaporates. Pour the broth a little at a time, making sure that the rice absorbs the liquid as you pour. When the four cups are poured, stir often and cook over low heat for 25-30 minutes. Allow the risotto to rest for 3 or 4 minutes removed from the heat before serving.
You can heat it on a microwave later, but you lose texture.
Commercial bouillon cubes are heavily salted, so make sure you taste before adding unnecessary salt.