Heat a wide pan over medium heat and add a tablespoon of olive oil. Once shimmering, add the finely chopped shallots and minced garlic, sautéing until translucent and fragrant, about 2-3 minutes.
Add the sliced cremini and shiitake mushrooms to the pan. Cook, stirring occasionally, until they release their juices and turn deeply caramelized—about 5-7 minutes—filling your kitchen with a rich, earthy aroma.
Stir in the arborio rice, coating each grain with the mushroom juices and oil. Toast the rice for 1-2 minutes until the edges become slightly translucent and it starts to smell nutty.
Pour in the white wine and cook, stirring constantly, until the alcohol evaporates and the mixture is fragrant, about 1 minute.
Begin adding the warm broth, one ladleful at a time, stirring continuously. Allow the rice to absorb the liquid before adding more. Maintain a gentle simmer and keep stirring to help release starches, creating a creamy texture. Continue this process until the rice is tender but still slightly al dente—around 18-20 minutes.
Check the risotto: it should be velvety, with a glossy sheen, and the rice grains tender yet slightly chewy. If it becomes too thick, stir in a splash more broth; if too runny, cook a little longer, stirring frequently.
Remove the pan from heat and stir in the butter and grated Parmesan cheese until melted and smooth. Let it rest for 2 minutes to allow the flavors to meld and the texture to settle into that perfect velvety finish.
Scoop the mushroom risotto into shallow bowls, garnish with additional mushroom slices or herbs if desired, and serve immediately while warm and creamy.
