Mushroom Risotto

Sauté mushrooms in half the butter over high heat until golden. Season and set aside.

Heat oil in the same pan. Soften shallot and garlic over medium heat, 3 minutes.

Add rice and toast 2 minutes, stirring. Pour in wine and stir until absorbed.

Add hot stock one ladleful at a time, stirring continuously and adding more only when each addition is absorbed. This takes 18–20 minutes.

Stir in remaining butter, Parmesan, and cooked mushrooms. Season. Serve immediately, sprinkled with parsley.