This recipe is okay, but it's very bland. I ended up adding chili oil that's spiced up, as well as adding garlic and thyme with the shallots and then adding about a cup of white white. Then, at the end, I added quite a bit of salt and pepper and MSG, which actually helped quite a bit.
The lemon juice at the end is absolutely not optional and I'd suggest some Parmesan as well.
This was great — but eat it immediately after cooking; it does not hold well.
Note for next time: pull the sofrito + mushrooms out of the pan first, then add the wine to deglaze the pan and reduce it, then add the tomato together with the rice and the broth, and cut the tomato back to just one.
Also add a sprig of thyme into the hot oil for a few minutes before making the softrito
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