Recipe

Step 1: Heat chicken stock in a saucepan over medium heat. Continue to keep stock hot.

Step 2: Sauté mushrooms in 2 tbsp butter. Reserve.

Step 3: Sauté shallots in a large skillet in 2 tbsp butter for 3-5 minutes or until soft and translucent.

Step 4: Add rice and stir until coated with butter.

Step 5: Add 1/2 cup hot stock to rice mixture. Continue to stir. Cook until the liquid has been absorbed. (Note: The mixture should not be dry or soupy in appearance.) Continue to cook rice, adding 1/2 cup increments of chicken stock until it is absorbed.

Step 6: Test for doneness at 20 minutes. The consistency should be al dente. (Note: The recipe could take up to 30 minutes to reach the al dente stage.)

Step 7: Add sautéed mushrooms and Parmesan to the rice mixture.

Step 8: Season with salt and freshly ground pepper. Garnish with chopped parsley.