Yield: 4 servings

Method:

In a medium saucepan, bring the chicken stock to a simmer. Reserve over low heat to keep warm.

Warm the olive oil in a large saucepan over medium heat. Add the onions and season with salt and pepper. Cook until softened, stirring occasionally, about 5 minutes. Add the rice and cook, stirring constantly, for 1 minute. Add the wine and cook, stirring constantly, until absorbed, about 5 minutes. Add 1 cup of the warm stock and cook, stirring constantly, until nearly absorbed. Continue adding the stock 1/2 cup at a time, stirring constantly, until nearly absorbed between additions. (It will take about 35 to 40 minutes for the rice to absorb all of the stock.) Cover and reserve over very low heat to keep warm.

In a large skillet, melt the butter. Add the mushrooms and shallots, season with salt and pepper, and cook over medium-high heat, stirring occasionally, until softened and browned, about 8 to 10 minutes. Add the mushrooms to the risotto and stir in the cheese and parsley.