Make it.

INSTRUCTIONS:

Bring stock to a simmer on stovetop and keep warm, it is important that you do not use cold liquid 

While stock is warming, slice mushrooms and finely mince shallot and garlic, set aside.

Toast pine nuts in a 350 degree oven for 3-5 minutes until light golden brown. Watch closely as they burn quickly, set aside.

Sauté mushrooms and shallot in butter/oil over medium high heat until liquid has evaporated and mushrooms are browned. Add garlic in the last 1-2 minutes, careful not to burn it, adding a pat of butter if the pan is too dry. Deglaze the pan with the white wine, scraping up any brown residue on the bottom of the pan, set aside.

Reduce the pan to medium heat, add butter/oil and rice to toast rice kernels, stirring frequently.

Once rice starts to get a bit of color, begin ladling the hot stock, a scoop at a time, stirring regularly until the rice absorbs the liquid. The liquid should bubble consistently, but not rapidly boil, in order for the rice to cook evenly.

For each addition of stock, cook until mostly absorbed, then add another scoop, repeating until all liquid has been added (this will take 20-30 minutes)

Test the rice. It should be soft on the outside but slightly firm in the very center. Use more stock if necessary.

Once the rice is done, remove it from the heat and stir in the mushroom mixture, pine nuts, a tablespoon of butter and the cheese. Taste for seasoning, add salt if necessary.

Ladle the risotto onto serving plates; the risotto should not quite hold its shape and a little liquid should seep from the mound.

Garnish with sprinkle of cheese, parsley, and black pepper to taste.