Risotto alla Valdostana

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4 ounces butter

4 ounces minced shallots

12 ounces mushrooms, cleaned and sliced

2 yellow bell peppers, washed, seeded and cut into small dice

1 1/4 pounds arborio rice

40 ounces white chicken stock, heated

6 ounces grated Parmesan

4 ounces grated Fontina

4 ounces heavy cream

2 ounces Italian parsley leaves, washed, excess moisture removed and minced

Salt and pepper