Mushroom Risotto

10-12 chopped mushrooms 1-2 cloves crushed garlic 1 tsp chopped parsley Salt and pepper to taste Cook mushrooms with EVO, garlic and parsley. Once cooked, turn off and set aside to add to rice. 1 cup Arborio rice 4 cups soup stock 1/2 cup white wine 1 shallot 1/4 cup grated parmigiano 1 tbsp butter Salt and pepper to taste Cook shallots in EVO on medium heat. Add rice and toast 1-2 minutes. Add white wine and deglaze. Add two ladles of soup stock. When broth is absorbed, continue to add one ladle of soup stock at a time, again at medium heat. Repeat until rice is almost done, about 10 minutes. Add cooked mushrooms and additional ladle of soup. Once rice is al dente, add cheese, butter and cover with lid, off heat for five minutes. Stir in butter and cheese and serve. Serves 2-4 #recipe #easyrecipe #cooking #italianfood #mealprep #mealideas #risotto