Wild Mushroom  Rissotto

1 cup Aborio Rice
1 Yellow Onion – small dice
1 cup White Wine
2 cups Mushroom Stock/ Chicken Stock
¾ cup wild Mushrooms
¼ cup Fresh Chopped Garden Herbs
½ cup unsalted Butter
½ cup Goat Cheese

Saute onions in butter until translucent, add rice and toast over medium high heat for 3-4 minutes. Deglaze with white wine slowly add mushrooms and stock in 1/3 amount at a time until rice is aldente, add herbs and cheese. Adjust seasoning with salt and pepper.
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