Step 1

Heat the stock in a small pot and keep on low heat.

Step 2

In a medium size heavy sauce pan, saute garlic in 1 tsp olive oil. Add mushrooms, salt and pepper and cook 1 minute.

Step 3

Add 1/2 cup of the stock or broth and let the mushrooms cook about 4 minutes. Set aside.

Step 4

Add butter to the pan and set flame to medium-low heat. Add shallots, sauté about 1 minute.

Step 5

Add rice mixing well until well coated and translucent, about 2 minutes.

Step 6

Add wine, salt and pepper and mix well until it is absorbed into the rice.

Step 7

Ladle 1 cup stock into rice and mix until all stock is absorbed, add another ladle, and continue adding and stirring until all broth is absorbed, about 20-25 minutes. You will know the risotto is done when the center of the rice is no longer white. Cooked risotto should be al dente and fully cooked, yet still somewhat firm to the bite.

Step 8

Add mushrooms, parmesan cheese and parsley, mix well and serve.