Instructions

1. Heat the broth.
   
2. Clean the mushrooms and cut them into small cubes.
   
3. Peel and finely chop the shallot.
   
4. Melt one-third of the butter in a saucepan. Add the shallot and cook over low heat for a few minutes, stirring frequently.
   
5. Add the mushrooms and cook over medium heat for 10 minutes (until they stop releasing their liquid), stirring occasionally.
   
6. Add the rice and toast it, stirring constantly, until the grains are almost translucent.
   
7. Deglaze the rice with white wine over high heat and let the alcohol evaporate.
   
8. Pour in 3 ladles of broth and mix well. Cook the risotto over medium heat, stirring occasionally. Once the broth is absorbed, continue adding more broth one ladle at a time until the rice is tender.
   
9. Meanwhile, wash and finely chop the parsley.
   
10. When the rice is cooked, turn off the heat. Add the remaining butter, cheese, parsley, and a pinch of white pepper. Stir well until the butter melts.