4.5 cups chicken stock over low heat

2 shallots
3 garlic cloves minced

sautee 4 pats butter medium heat
8 oz mushroom
thyme
salt
pepper
sauté 6 mins
add shallots and garlic until u can smell

arborio rice 1 1/3 cup
toast 1-2 mins in pan w everything

add 1/2 cup chardonnay
ladle in chicken stock one ladle at time to cover rice
adjust heat to medium low
keep rice well hydrated
kosher salt


when stock done add pecorino romano
cold butter
stir off heat

serve with cheese and parsley