In a large skillet over medium heat, warm the olive oil. Add the finely chopped shallot and minced garlic, cooking for about 2-3 minutes until soft and fragrant.

Add the sliced mushrooms to the skillet, stirring them into the mixture. Cook for another 4-5 minutes until browned and moisture is released.

Stir in the Arborio rice, stirring frequently for about 2 minutes to toast the rice grains.

Pour in the white wine, stirring continuously until mostly absorbed, about 1-2 minutes.

Gradually ladle in the warmed chicken broth, about one cup at a time, stirring until absorbed before adding more, for 15-20 minutes.

Once the rice reaches desired doneness, remove from heat and stir in freshly grated Parmesan cheese and butter.

Ladle the risotto into bowls, sprinkle with chopped parsley and an extra dusting of Parmesan for garnish.