Separately heat broth on low heat

Med-low heat 2 tbsp olive oil in large saucepan or wok style pan, stir in the mushrooms and cook until soft, about 5-10 mins. Set aside.

Add 1 tbsp olive oil to skillet and stir in shallots. Cook until translucent, about 2 mins. Add rice, stirring to consistently coat rice with oil. About 3 mins.

Add white wine to mix

Begin adding 250 ml (1 cup) broth to mix once rice takes on a translucent form or as wine is absorbed. Continue adding broth gradually (100-200 ml) with a ladle when the rice has absorbed the last addition of broth.

As most of the broth is absorbed, add salt and pepper to taste. Then fold in the mushrooms and butter.

Adding parmesan into the mix or on top is a choice to make. I add it into the mix for a rich creamy zesty taste.

Enjoy!