Our Kitchenroundtable.net

Instructions:
Heat chicken stock in a small pot and keep on low heat.
In a medium size heavy sauce pan, sauté garlic in 1 teaspoon olive oil.
NOTE: The recipe (and recipe source) does not show garlic in the ingredients, I'd chop 1 or 2 cloves. oz
Add mushrooms, salt and pepper and cook 1 minute.
Add 1/2 cup of the chicken stock and let the mushrooms cook about 4 minutes.
Set aside.
Add butter to the pan on set flame to medium-low heat.
Add shallots, sauté about 1 minute.
Add rice mixing well until well coated and translucent, about 2 minutes.
Add wine, salt and pepper and mix well until it is absorbed into the rice.
Ladle 1 cup stock into rice and mix until all stock is absorbed, add another ladle, and continue adding and stirring until all broth is absorbed, about 20-25 minutes.
Add parmesan cheese and parsley, mix well and serve.