Risotto with mushrooms

Chop the shallot and garlic.

Heat the oil in a pan. Add the shallot and garlic and fruit for 3 minutes.

Add the rice and cook for 3 minutes until the grains are glassy.

Add a dash of stock and stir until it is absorbed. Continue until the rice is done. This takes about 20 minutes. Add the mushrooms after 15 minutes.

Turn off the heat and add the cheese. Put the lid on the pan and let stand for 3 minutes or until the cheese has melted.

Stir again. Serve immediately. When serving, sprinkle the rest of the cheese over it.