1. Remove the stems from the mushrooms and rinse them quickly. 
2. Heat the olive oil and butter in a pan and fry the brown mushrooms over high heat, without stirring, until they have released all their moisture. Keep them warm.
3. Repeat this process with the wild mushroom mix and keep it warm as well.
4. Fry the finely chopped shallot and minced garlic in 1 tablespoon of olive oil without letting it color. Add the Loprofin Rice and stir until the rice grains become translucent.
5. Add the white wine and let it evaporate. Then gradually add the vegetable broth for about 8 minutes. Add additional broth if necessary if the rice is not yet fully cooked.
6. Remove the pan from the heat as soon as the rice is cooked. Stir in sauteed brown mushrooms, crème fraîche, and butter.
7. Serve the risotto on plates, garnish with the wild mushrooms, some shavings of vegan Parmesan cheese and chopped parsley. Serve immediately.

Chef's tips:

• Adding white wine is optional but helps keep the rice grains firmer while cooking.
• You can also use frozen mushrooms; In this case, follow the preparation instructions on the package.
• Add extra vegan Parmesan cheese to taste.

Important notice: 

Protein Exchange Value** Per Serving: 0.0

**The Protein Exchange Value is calculated for phenylalanine only. The protein content indicated in this recipe is provided as a guide only. Please check the protein content on individual ingredients and food labels.