Mushroom Risotto

In a saucepan, warm broth over low heat.

Melt butter in a deep, medium-sized saucepan over medium-high heat. Add mushrooms and shallots and sauté about 5 minutes. Add rice and stir to combine.

Add dry white wine, bring to a boil, and reduce liquid by half, about 3–4 minutes. Add simmering stock, 1/2 cup at a time, stirring enough to keep the rice from sticking to the edges of the pan.

Stir rice almost constantly; stirring the rice allows the removal of the starch from the rice, making creamy, delicious risotto. Wait until stock is almost completely absorbed before adding the next 1/2 cup. This process will take about 25 minutes. The rice should be just cooked and slightly chewy.

Stir in the Parmesan cheese and season with salt and pepper to taste.