Risotto Milanese with wild mushrooms

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Ingredients

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Mushroom risotto

1
In a heavy bottomed pan fry the shallots in the butter until soft, but not browned. With the pan still on the heat, add the rice, stirring constantly, until the grains are well coated in butter, add the saffron
2
Add the vegetable stock a little at a time with a ladle, stirring with a wooden spoon until all the liquid is absorbed
3
While the rice is cooking, heat a little oil in a frying pan and lightly sauté the wild mushrooms, season and set aside
4
The rice should be cooked and slightly sloppy in texture. If it is too thick add a little more stock
5
Finally, stir in the grated Parmesan and chopped parsley, spoon into individual serving dishes and top with the sautéed wild mushrooms
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