Cut the mushrooms into small cubes. Sweat them in butter with the finely chopped shallots and cayenne pepper, then pour in the rice.
Roll it well in butter to make it shiny.
In a separate pot, boil the water.
Pour half of the boiling water over the mixture (rice, mushrooms, shallots, ...), salt and cook covered over low heat until the water is completely absorbed. Add the remaining water again until absorbed.
When the rice is cooked, stir in the cream and parmesan cheese.
Serve the risotto in a jug: you can possibly put a few sautéed mushrooms on top.
If possible use Arborio type Italian round rice. For mushrooms, you can also use a mixture of wild mushrooms (porcini mushrooms, chanterelles...)
My name is Patricia Kettenhofen, I am a photographer and for many years I have been working exclusively in the culinary world by capturing images that I wish authentic for many customers; I’m also a recipe writer and culinary stylist ... but for my images... Everything inspires me in my profession: the markets, the interior of my neighbour’s fridge, high school canteens, an apple vendor, a crate of carrots, the hands of a gardener, the speech of a farmer or a grandmother who makes her garden, the great chefs of course, books, foreign recipes; my box and I work for you with great humility, it is important in this profession.