Mushroom risotto

Method

1. Brown the mushrooms in the olive oil over high heat for 5 minutes. Set aside.

   • 5 min
   • Pan Frying

2. In the same pan, sweat the shallots in half the butter. Add the rice and toast it for 2 minutes until translucent.

   • 4 min
   • Saucepan

3. Deglaze with the white wine and let it evaporate.

   • 2 min
   • Deglazing

4. Add the stock one ladle at a time, stirring, and wait for it to be absorbed before adding more. Allow 18 minutes.

   • 18 min
   • Simmering
   • Wooden Spoon

5. Off the heat, stir in the mushrooms, the remaining butter and the parmesan. Cover for 2 minutes, then serve with the parsley.

   • 2 min