Herbed Risotto

From Sibyl:
"We love this and make it all the time. It is a meal in itself."

1 1/2 tbsp. unsalted butter
1 sm. onion, diced
3/4 cup Arborio rice
2 cups hot chicken stock
salt and pepper to taste
1 lb mushrooms, sliced
1/2 tbsp. olive oil
1 large ripe tomato, diced
1/4 cup heavy cream
1/8 cup chopped fresh basil
1 tbsp. minced fresh rosemary
1 tbsp. grated parmesan cheese

Melt the butter in a large skillet. Sauté the onion until tender. Add the rice. Cook for one minute, stirring constantly. Add chicken stock, salt, and pepper. Cook covered until the rice is tender on the outside and chewy on the inside. While the rice is cooking, sauté the mushrooms in olive oil. When the rice is done, fold in the mushrooms, tomatoes, cream, basil, rosemary, and cheese.

Makes 2 large dinner portions, or several side dish portions.