INGREDIENTS
4 tbsp
extra-virgin olive oil
1 1/2 lb
mushrooms (cleaned and thickly sliced)
Salt and black pepper (to taste)
1
medium yellow onion (finely chopped)
2
medium cloves garlic (finely minced)
1 1/2 cups
risotto rice
3/4 cup
dry white wine
2 tsp
soy sauce
1 qt
chicken, beef or vegetable stock
1 oz
finely grated Parmigiano-Reggiano cheese, plus more for serving
2 tbsp
cold butter
finely minced parsley