1. Peel and chop the onion.
2. Sauté in a frying pan using half the butter, and stir in the rice while still on the burner.
3. Pour in the white wine and then the bouillon. Add the herb bouquet.
4. Simmer for 20 min. over a low heat, stirring from time to time, until the liquid has been completely absorbed and the rice is soft. (If necessary, add a little water and simmer a few minutes longer.)
5. In the meantime, peel and mince the shallot and sauté it in a pan with the remaining butter. Add the mushrooms and sauté them over medium heat for about 10 to 12 min.
6. Remove the cooked risotto from the heat and remove the herb bouquet.
7. Cut the Saint Albray into cubes and stir gently into the risotto.
8. Remove mushrooms from heat. Season them with salt and pepper and stir in the chopped parsley.
9. Alternate layers of the two mixtures (4-6 layers) in pretty glass bowls. Decorate with parley leaves.
- You can use frozen woodland mushrooms: they are already cleaned and sliced, so they are ready to fry. Dried mushrooms may also be used: soak then in warm water for two hours, then drain and rinse them under running water. Then use them as you would fresh mushrooms.
You can use also use: - Frozen onion - Frozen shallot - chicken bouillon in cube form