Mushroom Risotto with Aromatic Herbs & Walnuts

In a saucepan, bring the vegetable stock to boil and let it simmer away.

In another saucepan, over low heat, add a glug of olive oil and the diced shallot. Stir occasionally and let it cook until translucent (about 5-6 minutes).

Now add the rice, stir and make sure it's well coated by the oil.

Once the rice is toasted (about 2-3 minutes), add the dry white wine, stir, and cook until it has evaporated.

Now add the mushrooms, a pinch of salt and a ladle of stock to cover the rice. Stir occasionally and make sure the rice does not stick to the bottom of the pan.

Once the stock is absorbed by the rice, add another ladle or two of the stock. Repeat until you have used the majority of the stock and your rice is al dente (approximately 18 minutes).

Stir in the finely chopped mixed herbs, butter, and grated Parmigiano Reggiano. Check for seasoning and adjust salt if needed.

Once the butter is melted through the rice, cover it and let it rest for 1 minute.

Serve in individual plates and top the risotto with the roughly chopped walnuts, extra grated Parmigiano Reggiano, and a final drizzle of extra virgin olive oil.