Let's get started!
With its rich and velvety texture, this dish is perfect for cozy nights in or for impressing guests at a dinner party.
Slice the mushrooms and heat the broth.
Sauté the shallots over heated olive oil in a skillet.
Add and sauté the mushrooms, herbs, and garlic, and season. Transfer to a plate.
Toast the rice with olive oil until slightly translucent.
Pour the white wine. Then, add and stir in the warm broth.
Fold the sautéed mushrooms in the nearly cooked rice.
Stir in and mix the butter and Parmigiano cheese.
Season and serve. Garnish with parsley and cheese.
Deglaze the rice with dry white wine.