Slice mushrooms, chop shallots and mince garlic
250 g mushrooms, 3 shallots, 1 clove of garlic
Sauté mushrooms in a pan with olive oil until they have shrunken
0.5 tbsp olive oil
Boil mushroom stock in a large saucepan, then bring it to a simmer
7.5 dl mushroom stock
In a large pan or saucepan, sauté onion and garlic in olive oil until they have gotten some color
0.5 tbsp olive oil
Add arborio rice and sauté for 2 min while stirring.
2.5 dl arborio rice
Add white wine to deglaze and stir until the liquid has absorbed.
1.5 dl white wine
Add mushroom stock a little at the time, stirring constantly. Add more stock when the rice has absorbed the stock, and repeat. This process can take around 20 minutes
Once the rice is done, stir in the mushrooms and grated parmesan cheese.
2 dl parmesan cheese
Season with salt black pepper.
Serve with fresh chopped parsley.
