The recipe I used was adapted from the April 2011 issue of Everyday Food:
6 cups chicken broth
1/2 pound cremini or button mushrooms
1/4 cup unsalted butter
1 large shallot, diced
Coarse salt and ground pepper
1 cup Arborio rice
1/2 cup dry white wine (Pinot Grigio)
3 tablespoons fresh herbs (Thyme, chives, parsley etc…)
2 tablespoons grated Parmesan
Add wine and stir until evaporated, about 2 minutes. With a ladle, add about 1 cup broth to skillet. Cook, stirring constantly, until broth is absorbed (4 minutes.) Repeat, gradually adding broth by the cup and stirring constantly, until rice is tender but still al dente and sauce is creamy. You may not use all of broth. Cook between 20-25 minutes.
Remove skillet from heat, and stir in 2 tablespoons butter, fresh herbs, and Parmesan cheese. Salt & pepper to taste. Serve hot. Serves 4.