Method:
1 Heat stock in a saucepan over medium heat.  Heat oil in a saucepan over medium heat, add onion and rosemary and cook for 2-3 minutes or until onion softens a little. 2 Add arborio rice and cook for 1 minute, stirring to coat the rice.  Add the stock a ladle at a time until all stock is incorporated.
3 Heat oil in a frying pan over medium heat, add mushrooms and cook for 2-3 minutes or until mushroom are tender. Add to risotto. Add grated cheese, butter and lemon juice and stir to combine. Season with salt and pepper, serve