Dice the shallot.

Sauté in butter and oil until translucent for 2 minutes.

Add risotto rice and sauté for another 2 minutes.

Deglaze with white wine and simmer for 3 minutes.

Once the liquid has evaporated, gradually add broth.

Always add only two ladles of broth at a time and let it reduce.

Once all the broth is used up, add the Parmesan and stir well.

Melt butter and oil in a separate pan.

Sauté the mushrooms in it and fry for about 5 minutes.

After about 5 minutes, add white wine vinegar.

Season with sage, salt, and pepper.

Add the fried mushrooms over the risotto.

Garnish with arugula and walnuts.