How to make
Put the mushroom broth on the stove over low heat and maintain the temperature. Clean your mushrooms with a damp cloth and a special knife.
Chop the shallots and fry them in olive oil with a pinch of salt until they turn translucent - about 3 minutes.
Pour the rice and stir for another 3 minutes to fry it well. Add the wine and cook for 2 minutes.
Pour the hot broth in several portions and before pouring the next portion, the previous one must be completely absorbed. Stir at all times. Before you add the last portion, add the mushrooms - sliced. The whole process will take you 15-16 minutes, in order for the rice to be al dente and cover in a creamy sauce.
Put the butter and half and a little more grated Parmesan in the risotto. Stir briefly, so that everything can melt and mix well. If necessary, season the tender mushroom risotto with salt.
Serve the tender mushroom risotto, sprinkled with the remaining Parmesan cheese, chopped parsley and a pinch of freshly ground black pepper.
