Start by doing a vegetable broth. To reduce the time I use the vegetable stock cubes and for more flavour I add some mushrooms in it.
Once the broth is ready, start with the risotto.
Clean and cut the mushrooms. In a skillet add the finely chopped shallot and two tablespoon of extra virgin olive oil and cook for around 1 minute. Add the mushrooms and stir for another minute then add the rice and stir well. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed.
Start adding a little bit of the broth to the rice, and stir until the broth is absorbed. Continue adding broth just a soup ladle at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
Remove from heat and add the butter and grated pecorino romano cheese, salt & pepper to taste and garnish with fresh marjoram.
It is simply delicious!