Instructions

Over High heat into medium pot, add stock and bring to a boil.

Once boiling, move to a back burner on low heat.

In a deep wide pot, heat olive oil to medium heat, test heat by adding a small piece of shallot. It should simmer, not pop. Reduce heat, if necessary, then add remaining shallot and cook until translucent, stirring frequently.

Add mushrooms and butter. Cook until mushrooms have reduced and softened.

Add garlic, My Sage Gourmet seasoning, and pepper, stirring for 1 minute or until butter is melted.

Add Arborio rice, stirring to coat on all sides. Let toast for a few minutes until well coated and a nutty scent forms.

Add wine and cook till evaporated, stirring often.

Add 1/2 cup of stock, stir to combine, then add another 1/2 of stock. repeat this process until most if not all of the stock is added, allowing it to absorb after each 1/2 cup add, before adding more. This crucial step makes this dish come out perfectly- don't rush it.

Once you reach the perfect consistency, no need to add more stock. You may have some left and that is ok.

When done, remove from heat, Add 1 cup parmesan cheese, and stir to combine.

When serving top with parsley and more parmesan if you wish to.

Sprinkle a bit of fresh pepper over the top. Perfection!