Mushroom Risotto

Peel and finely chop shallots and sauté in hot oil in a saucepan until translucent.

Add rice and sauté until translucent while stirring. Deglaze with white wine and gradually pour in hot clear soup, simmer on low heat for about 20 minutes (the rice should always be covered with liquid).

Mix the rice with cheese and 50 g of butter, season with salt and pepper.

Sauté the mushrooms in a frying pan in the remaining butter for about 3 minutes. Season with salt and pepper and fold into the rice.

Serve garnished with parmesan and parsley.

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