Ingredients

Steps

• Melt 50g of butter in a pan and fry shallots and garlic until softened.
• Stir in 350g of rice and cook for 2 minutes until translucent.
• Add 175ml of white wine and stir until absorbed.
• Gradually add 600ml of hot stock one ladle at a time, stirring constantly until absorbed.
• Stir in the 150g of chopped mushrooms once the stock is fully incorporated.
• Mix in an extra knob of butter and 30g of parmesan once the rice is al dente.
• Season with salt and pepper and serve immediately in warmed dishes.