Tonight, I prepared a cross between a mushroom risotto and risotto alla milanese, which turned out to be buonissimo!
So, I started off with 4 tbsp of extra virgin olive oil in the pan along with 2 chopped shallots, 1 tsp of saffron, and 150 g of sliced mushrooms. As the mushrooms started to gain colour, I added in the risotto rice (about 350 g) and continued stirring until the rice became translucent. After which, I kept pouring in gradually vegetable stock (about a litre) and continued stirring until the rice was al dente. Final touches: 90 g of grated Grana Padano cheese, a knob of butter (maybe 80 g), and finely chopped parsley. Mix well and serve the dish hot.