Mushroom Risotto with Parmigiano Reggiano and Fresh Italian Parsley

Ingredients

• 200 g arborio rice
• 2 Tbsps butter
• 1 Tbsp olive oil
• 120 ml dry white wine
• 946.35 ml beef stock
• 50 g parmigiano reggiano
• 0.25 tsps black freshly cracked pepper
• some kosher salt
• 226.8 g baby portobello
• 1 Tbsp butter
• 40 g yellow shallots
• 1 Tbsp garlic
• 1 Tbsp soy sauce
• 1 tsp fresh thyme and/or sage
• 0.5 tsps kosher salt
• 30 g italian flat leaf parsley