A zen risotto

For ➍*
225 g butter
1 clove garlic, chopped
225 g fresh shallots, chopped
50 g fresh oregano, chopped
8 bay leaves
450 g shiitake, torn**
1 kg Arborio rice***
50 cl dry white wine
1 l warm chicken stock (not boiling)****
20 cl olive oil
50 g parsley
100 g grated Parmigiano cheese

Melt the butter. Add shallots (with oregano, bay leaves) and stir 5 m until translucent.
Add shiitake and cook for 5 m.
Add rice and stir to coat. Add wine and simmer until most of the wine is absorbed.
Stir in stock in small portions until rice is ready (20 m). It might not be necessary to use all stock***.

Put on serving plates, with a few spots of olive oil, add parsley. Add Parmigiano.

*As a main dish. Half the quantities as an entrée or side-dish.
**When using dried shiitaken let them simmer in boiling water for 40 m. Use the liquid as apart of the stock.
***Or any slow cooking risotto rice. Not suitable for sushi rice if creamy aspect is wanted.
****Use a vegetable stock to make this a veggie dish. Probably you'll need only 70 cl. Save excess fluid to make another dish.
Read the tip on making a quick risotto.