1. In a sauce pot heat oil. Add onions and garlic and sauté until translucent. 2. Add rice and sauté until translucent. 3. Add water and cook until water is cooked off. 4. Add diced mushroom, chive, rosemary and salt. Remove from heat. 5. Spread rice mixture on a sheet pan 1/2 thick and cool in refrigerator until firm. Cut in 2 ounce squares and set aside. 6. In a heavy bottom sauté pan heat canola oil. 7. Sauté risotto squares until golden on both sides.