Mushroom risotto

Here's my standard mushroom risotto recipe.

tablespoon olive oil
3 cloves garlic
2-4 shallots (if you don't have shallots, substitute yellow onion)
8 oz fresh shiitake, crimini, porcini, or whatever, mushrooms, or 2-3oz dried (you can use more mushrooms if you're as fond of them as I am)
1/2 cup dry white or red wine - whatever you'd drink with the meal
4 1/2 cups chicken, turkey, or beef broth (again, match to your main dish)
2 cups arborio rice
3-4 oz grated parmesan, romano, or asiago (to taste)

Heat broth over low-medium heat until steaming to simmering. Chop garlic and shallots very fine (I cheat and use the food processor).  Chop mushrooms coarsely.  Heat olive oil over medium heat; add garlic and shallots, and mushrooms if using fresh.  Cook until onions are translucent and mushrooms are brown, 2-4 minutes. Add wine, and dry mushrooms if you are using them, and simmer for 2-4 more minutes until wine is somewhat reduced. Add rice and one cup of the hot broth, stirring constantly.  Continue to stir constantly, adding broth when the previous broth has been completely absorbed, continuing until rice is al dente.  If you run out of broth, heat water and use that.  When rice is done (approx 30 minutes), remove from heat and stir in cheese.  Serve.