Mushroom Risotto

Heat a large skillet over medium heat and add the butter. Then add the shallot and garlic and sauté until soft and translucent. Add herbs and salt and pepper. Add the wine and stir as the wine reduces, about 5 minutes. Turn the heat to medium-low and add the rice and stir in the mushrooms. Add the vegetable stock about 1/2 cup at a time, stirring constantly and waiting until the stock is absorbed until you add another 1/2 cup. Repeat the process above until all the stock has been added, stirring constantly throughout. Garnish with fresh parsley & enjoy!