Preparation:
Cut the mushrooms into small cubes. Dip them in butter with chopped shallots and chilli, then pour over the rice. Stir it well in butter until it is golden. In a separate saucepan, boil the water. Pour half of the boiling water over the rice, mushroom and shallot mixture. Salt and cook on low heat until the water evaporates. Add the remaining water and let it absorb again. When the rice is cooked, add the cream and parmesan.Serve and you can put a few sautéed mushrooms on top.