Peel Onion (1) and discard peel. Mince onion and place in a small bowl. Mince Garlic (1 clove) and add to onion.
Remove stems from Cremini Mushroom (8 ounce), if desired. Slice into quarter inch pieces and set aside. Mince Fresh Chives (6 stalk) and set aside for garnish.
Heat a small saute pan over medium high heat. When the pan is hot, add Olive Oil (1 tablespoon) and the crimini mushrooms. Saute for one minute.
Add Port Cooking Wine (2 tablespoon) and continue to cook, stirring occasionally for three more minutes. Remove from heat and hold for plating.
In a small saucepan over medium high heat, combine four cups of water with the Vegetable Base (2 tablespoon). When it boils, turn the heat down to low to keep the broth simmering.
Next, heat a large deep saute pan over medium high heat. When hot, add Olive Oil (1 tablespoon), minced onion, and the garlic. Cook until the mixture is translucent, about 5 minutes.
Add the Arborio Rice (8 ounce) to the pan and cook while stirring to combine, about 1 minute.
Add the White Cooking Wine (1/4 cup) to the rice and lower the heat to medium heat and simmer until the liquid is nearly absorbed, about 5 minutes.
Add one cup of the broth, and cook until the rice has nearly absorbed all the liquid. Stir. Add remaining liquid one cup at a time, making sure the liquid is absorbed before adding the next cup.
Once all the broth has been added and is absorbed, add the Butter (4 tablespoon) and stir vigorously. The rice will become creamy. Add the Parmesan Cheese (1/4 cup), Salt (1/2 teaspoon), and Ground Black Pepper (1/4 teaspoon). Stir well to combine. Fold in the mushrooms.
Divide the risotto into two bowls. Garnish with chives.
Serve immediately and enjoy (with a nice glass of wine if desired!)