Risotto without the incessant stirring

Certain self-appointed keepers of the authenticity of various foodstuffs will squawk at my calling this risotto but if you do the math this one wins.

I had a half of a boat load of leftover dry-ish rice.

Fried some sliced mushrooms and shallots in butter, added the rice and a coupla 3 TBS of butter, some white wine and a half a cup of something cheesy, Parmesan-ish, in this case I used Pecorino Romano. Five minutes, tops. A tiny bit of stirring. OMG. It was so so good.

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