Risotto - cooking recipe

Ingredients

2 Tbsp. olive oil
1 diced onion
1 1/4 c. Arborio rice
1/3 c. white wine
2 Tbsp. tomato paste
1/2 c. Parmesan cheese
5 c. chicken broth (keep hot over low heat)
1/3 oz. diced mushrooms, soaked in 1/2 c. water for 15 minutes, then chopped

Preparation

Heat oil in a large saucepan over low heat.
Add onion and cook until tender.
Stir in rice and cook with oil.
Add wine and stir until evaporated.
Add dried mushrooms, the water they were soaked in and the tomato paste, mixed in 1/2 cup of chicken broth. Stir until liquid is absorbed.
Continue adding broth, 1/2 cup at a time, stirring constantly.
Each addition should be absorbed before adding the next.
Cook, uncovered, until broth is all absorbed and rice is tender to the bite.
Do not overcook.
Remove from stove.
Add Parmesan cheese; stir and serve.