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Ingredients

• 5 1/2 cups  chicken stock, preferably homemade
• 2 tablespoons  extra-virgin olive oil
• 1   small onion, finely chopped
•   Salt and freshly ground pepper
• 1 1/2 cups  arborio rice, (10 ounces)
• 1/2 cup  dry red wine
• 2 tablespoons  unsalted butter
• 1 pound  mixed wild mushrooms, thinly sliced
• 1   shallot, minced
• 1/2 cup  freshly grated Parmigiano-Reggiano
• 2 tablespoons  chopped flat-leaf parsley

Description

In A Medium Saucepan, Bring The Chicken Stock To A Simmer. Keep Warm.

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