Ingredients:

• 400g mushrooms of your choice, finely diced or sliced (or both)
• 4 shallots, finely sliced
• 1 bulb garlic, minced
• 2 Tbsp dehydrated chives
• 4 Tbsp parsley
• 4 Tbsp oil or butter
• 2 cups Arborio rice (you CANNOT use any other type of rice for risotto)
• 1/2 cup white wine
• 2.5 cups mushroom stock (homemade unsalted is better)
• 2.5 cups vegetable stock (homemade unsalted is better)
• 2 cups grated Parmesan (not the powdered stuff)
• 4 Tbsp lime or lemon juice
• 1 Tbsp maple syrup
• 1 Tbsp steak seasoning (or salted herbs, or salted seasoning that pairs well with mushrooms)
• 1 Tbsp MSG
• Salt and pepper to taste (probably a lot if you use homemade stock since it's not pre-salted)

Steps:

1. In a medium pot, mix the vegetable stock and the mushroom stock, bring to a boil then remove from heat as soon as it's boiling.
2. In a large pot, butter, when melted add the mushrooms and cook until golden brown. Reserve the mushrooms for later.
3. In the same pot, add more butter, the shallot, and garlic, and cook until fragrant.
4. Add the rice and mix until well coated with the butter, keep cooking and mixing until all the rice is starting to get translucent. (1 min)
5. Add the white wine, and cook while mixing until the liquid is absorbed into the rice.
6. Add 1 ladle of the mushroom stock mixture to the rice, and cook while mixing until the liquid is absorbed.
7. Repeat step 6 until all the liquid is added to the rice.
8. Taste test to ensure that the rice has the right texture; if still crunchy, add 1/4 cup of vegetable stock at a time until the texture is perfect.
9. Add the Parmesan, mushrooms, seasoning, and cook for 2 to 3 min until all melted.
10. Adjust the seasoning if needed and serve hot or cool down to make arancini.