Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Dice butter into 1 centimeter cubes.

Cut the shallot from root to tip, and peel off the skin. Slice the shallot from tip to root, following the grains of the shallot. Cut the shallot against the grains, and Food cut into small blocks or squares. Make sure they are all roughly the same size!dice finely.

Cut or rip the mushrooms into bite sized pieces.

Finely mince the garlic.

Grate parmesan cheese.

Remove leaves from the thyme, rosemary, parsley, and tarragon from the stem and chop finely.

If using, crush the juniper berries and chop finely.

Measure the white wine, olive oil and rice.

Measure vegetable or mushroom stock into a pot, and add 2 cups of hot water. Heat over medium heat until simmering.

Heat the frying pan over medium heat, and add the olive oil. Add the shallots and cook 1 – 2 minutes until translucent. Add the garlic and herbs and cook for another 1 minute until fragrant.

Add all of the mushrooms, and about ½ the diced butter. Season well with salt and pepper, and continue to cook, about 3 minutes.

Add the rice and cook another two minus until the rice is translucent.

Add the white wine to the pan, and cook until absorbed.

Add a ladle of stock to the pan, and when bubbling, scrape the bottom of the pan to lift the fond. Add a second ladle of stock, and make sure all the rice is under the liquid. Bring to a low simmer.

As the stock is absorbed, continue adding about a ladleful of hot stock at a time, stirring once each time.

Keep adding stock until rice is Pasta that is just perfectly cooked. Not hard, not mushy- perfetto!al dente (just about cooked). Add one more addition of stock and cook until absorbed.

When stock is almost absorbed, stir through the butter and parmigiano reggiano. Season to taste with salt and pepper. Add additional stock if needed to adjust the consistency of the risotto, so that it is creamy.