Method

1. In a large saucepan, heat the chicken broth and lemon juice to a simmer, being careful to not let it boil.

2. In a large skillet, heat 1 tablespoon of olive oil over high heat. Add in the mushrooms, season with salt and pepper, and sauté until nicely browned, approximately 3-4 minutes.

3. Remove the mushrooms from the pan and set them aside on paper towels to drain.

4. In the same skillet, heat 2 tablespoons of olive oil. Sauté the shallots (or onion) for 2 minutes, then add in the rice. Toast the rice in the olive oil for about 3 to 4 minutes until golden - do not let it burn.

5. Pour in 1 cup of the simmering chicken broth in with the rice, stirring constantly.

6. Once the rice absorbs all of the liquid, reduce the heat to medium and continue adding in broth 1/2 cup at a time and stirring until absorbed until all 6 cups of chicken broth have been added in and absorbed.

7. Stir constantly to help the rice cook evenly. It should take about 30 minutes to add the entire 6 cups of chicken broth.

8. Once all the liquid has been used, stir in the mushrooms, butter, and the parmesan.

9. Garnish with parsley and serve.