Start by cleaning and chopping the mushrooms into bite-sized pieces. Keep a few slices aside for garnish if you like some texture on top.
Heat a tablespoon of olive oil in a large heavy-bottomed pan over medium heat. Add the mushrooms and sauté until deeply browned and fragrant, about 8 minutes. Remove them from the pan and set aside.
In the same pan, add a tablespoon of butter or olive oil. Toss in the finely chopped shallot and minced garlic. Sauté until translucent and aromatic, about 2-3 minutes. The kitchen fills with a warm, savory scent.
Add the Arborio rice to the pan, stirring well to coat each grain with the butter and oil. Toast the rice for about 2 minutes until the edges look translucent and slightly golden, releasing a nutty aroma.
Pour in the white wine and stir until mostly absorbed, about 1-2 minutes. You’ll notice the rice soaking up the wine and the aroma becoming more vibrant.
Begin adding the warm vegetable broth, one ladleful at a time, stirring constantly. Wait until the liquid is mostly absorbed before adding the next ladleful. Keep the heat at a gentle simmer and repeat this process for about 18-20 minutes. Stir often to release the rice’s starch, creating a creamy texture.
Halfway through, reintroduce the sautéed mushrooms into the risotto. Continue stirring and tasting; the rice should be tender yet slightly al dente, with a velvety coating.
Once the rice reaches the perfect consistency, turn off the heat. Stir in the grated Parmesan and the remaining butter for extra richness. Season with salt and pepper to taste.
Let the risotto rest for 2 minutes off the heat. Then, sprinkle with fresh herbs and reserved mushroom slices, if desired. Serve immediately for the best velvety texture and aromatic flavor.
