Spiced Mushroom Risotto

Bring stock to a simmer over medium heat. Turn to low and keep hot.

Melt butter in a large saucepan and when it begins to foam add onions and cook until they are soft, about 3 minutes. Add spices and continue to cook for 1 minute. Stir in mushrooms and cook until they begin to caramelize, about 5 minutes. Add rice, stirring so it is well coated with butter and then add the wine, stirring constantly as it is absorbed into the rice. Begin to add the hot stock a little at a time and continue to stir constantly as it is absorbed into the rice. The rice is done when it is tender and creamy in consistency, about 30 minutes. Turn off heat and stir in 3 tablespoons of butter and season with salt. Spoon into wide shallow bowls and garnish with shavings of parmigiana and a scattering of dried chilies.