2 tbsp butter
2 cups portobello mushrooms
2/3 cup marsala wine
5-6 cups chicken stock
1/3 cup of peeled and minced shallots
1 3/4 cups arborio rice
1/3 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper
2 tbsp chopped fresh parsley
1) Melt the butter in a heavy saucepan over medium-high heat. Add mushrooms and shallots and sauté for 5 minutes. Then add the rice and stir to combine.
2) Add marsala, bring to a boil, and reduce liquid by half, about 3-4 minutes. Add stock, a 1/2 cup at a time, stirring enough to keep the rice from sticking to the edges of the pan.
3) Stir rice almost constantly, waiting until the stock is almost completely absorbed before adding the next 1/2 cup (this takes around 25-30 minutes). The rice should be just cooked and slightly chewy.
4) Stir in the Parmesan and season to taste with salt and pepper. Garnish with chopped fresh parsley.