Have fun preparing this mushroom dish!
Finely dice the shallots, sauté in olive oil, add the risotto rice and sauté as well. Then extinguish with white wine, gradually pour in hot clear soup. The long grain rice should always be covered with liquid and make light. After 15 to 20 min the long grain rice is soft and still has bite. Stir in 50 g butter and parmesan, season with salt and pepper.
Clean the mushrooms well and halve or quarter them according to their size. Sauté the onion in a frying pan with a little butter, add the mushrooms and sauté for 3-5 minutes. Then extinguish with the veal stock, boil it a little bit and season with salt and freshly ground pepper. Stir in the parsley and serve the mushroom ragout with the risotto.
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