Step 1

In a large skillet over medium heat, add oil and saute chopped mushrooms until golden brown. Season with salt and pepper. Put aside.

Step 2

In the same skillet, over medium-high heat, melt 2 tbs of butter and sauté diced shallots. Add the ARBORIO rice and stir frequently. Toss the rice until it's coated.

Step 3

Lower the heat on medium and add the wine and stir gently until wine reduces.(about 5 minutes).

Step 4

Add chicken broth, 2 cups at a time, stirring constantly and waiting until the broth is reduced and absorbed by the rice. Continue adding the chicken broth.

Step 5

Repeat the process, until all broth has been added and absorbed. At this point rice will become creamy.

Step 6

Add the Parmesan cheese and saute mushrooms and season if needed.Serve immediately with shaved Parmesan cheese and freshly chopped parsley or cilantro. Enjoy!