Pour ½ litre of water in a pot, bring to a boil and add the vegetable bouillon cube. Meanwhile, mince the shallots and chop the mushrooms.
Sauté the shallots and mushrooms in butter, and reserve half the mushroom. Add the rice and let cook for 5 minutes until the rice becomes translucent.
Deglaze with a cup of dry white wine, let the alcohol evaporate and add the vegetable broth little by little. Stir regularly for 20 minutes.
Once the right consistency has been reached, add a tablespoon of Boursin Garlic and Fine Herbs (or its dairy-free equivalent).
Add to a deep dish, cover with remaining mushrooms and garnish with a little more Boursin cheese on top.
Wow your guests with this Italian classic that tastes as good as it looks!