Mince half the shallot and put it in a non-stick frying pan with 1 tablespoon of olive oil and 10 g of butter. Let the shallot fry and after 10 minutes add the redcurrants and the blueberries and cook them on a low heat for 10-12 minutes, gradually adding a few teaspoons of rice milk.
In another non-stick frying pan, put 1 teaspoon of olive oil, 10 g of butter and the mushrooms. Season with salt and pepper.
Let the remaining half of the shallot cook in 10 g of butter and 2 tablespoons of olive oil in a non-stick wok for at least 5 or 6 minutes. Then add the rice and let it toast at low heat for 2 minutes, being careful to stir it. Gradually add the vegetable stock and stir the rice occasionally while cooking it. Three minutes before the rice is completely cooked, add the blueberries and redcurrants mixture and the mushrooms. Stir gently up to the rice is done. Garnish with parsley.