DIRECTIONS

1. Sauté diced shallots in a saucepan until translucent.
2. Add sliced mushrooms and cook until tender.
3. Stir in rice and cook for a minute.
4. Pour in wine and simmer until absorbed.
5. Gradually add vegetable broth, stirring occasionally, until rice is cooked al dente and creamy.
6. Remove from heat and stir in grated cheese until melted and creamy.
7. Serve hot and garnish with additional cheese and chopped parsley, if desired.