1Heat the olive oil in a large saute pan. Add the shallot and garlic and cook on a medium-low heat until softened.
2Add the mushrooms and cook for a further minute.
3Stir in the risotto rice and immediately pour in the stock. Bring to a boil then reduce to a simmer for approximately 30 minutes or until all the liquid has been absorbed and the rice is cooked. Add more hot water, if necessary.
4Once cooked, stir in a handful of chopped fresh parsley and season with salt and pepper.