Parmesan Mushroom Risotto

Approx. 30 minutes cooking time
6-8 C chicken stock
3 T olive oil
2 shallots, chopped fine
1 C mushrooms, chopped
1 C Carnaroli (risotto) rice
½ C Stevenot Chardonnay
4-6 T unsalted butter
½ C grated Parmesan cheese (plus extra for shaving/grating)
3 T chopped parsley
Salt and pepper to taste

Heat stock in saucepan over medium heat; reduce to simmer. In cast iron pan over medium heat add olive oil and heat. Add mushrooms and shallots, stirring until translucent. Add rice, stirring until rice begins to make a clicking sound (approx. 3-4 minutes).

Add wine and cook until wine is absorbed. Using a ladle, add ¾ cup of hot chicken stock to rice, and with a wooden spook, stir constantly. (Do not stir vigorously or rice will become gluey.) When rice is slightly thickend, add another ¾ cup of stock.

Continued adding stock and constantly stir. As rice nears doneness, add smaller amounts of stock. Rice should not be overcooked and is done when mixture is consistency of a heavy crea.

Remove from heat and add butter, parmesan, parsley, and season with salt and pepper. Top with shaved or grated parmesan. Serve immediately. Serves 4.