Put the broth in a saucepan and keep at a gently simmer. Melt the butter in a large, heavy saucepan and add the onion and garlic. Cook gently for 10 minutes until soft, golden, and translucent but not browned. Stir in the mushrooms and herbs, then cook over medium heat for 3 minutes to heat through. Pour in the wine and boil hard until it has reduced and almost disappeared. This will remove the taste of raw alcohol. Stir in the rice and saute with the onion and mushrooms until dry and slightly opaque.
Begin add the broth, a large ladle at a time, stirring until each ladle has been almost absorbed by the rise. The risotto should be kept at a bare simmer throughout cooking, so don’t let the rice dry out add more broth as necessary. Continue until the rice is tender and creamy, but the grains still firm. (This should take about 15-20 minutes depending upon the type of rice used-check the package instructions.) Taste and season well with salt and pepper. Stir in the Parmesan, cover, let rest for a couple of minutes, then serve immediately with extra grated Parmesan.
Makes 6 servings