1 cup Arborio Rice
3 Shallots, finely chopped
2 Garlic cloves
2 cups Wild Mushrooms
4 cups Mushroom stock
1/2 cup Davis Bynum Pinot Noir
1 tbsp. chopped parsley
Heat olive oil in a saucepan, gently sauté the shallots and garlic for 2 or 3 minutes, until softened but no browned.
Add mushrooms and cook until soft, add the rice, cook for 2 minutes, continue stirring, add wine cook until dry.
Add a ladle full of stock stir until the liquid in been absorbed, continue add liquid until the rice is creamy and cooked.
Stir parmesan, parsley and adjust seasoning.