Risotto with mushrooms

INGREDIENTS
350 gr rice
2 cups water
1 tbsp herbal seasoning
50 gr butter
200 gr mushrooms
1 onion
1 clove garlic
parsley
100 ml olive oil
100 gr Parmesan cheese
200 ml white wine

METHOD
Fry the chopped garlic and onions, then add the sliced ​​mushrooms. Pour the wine and let the wine evaporate  a bit. Add the rice, season with spice and slowly pour hot water, stirring constantly. Cook on low heat for 20 minutes or until the rice is not cooked. Remove from stove, stir in butter and Parmesan cheese and serve warm.