Start by warming your vegetable broth in a small saucepan over low heat until it’s gently simmering. Keep it warm for easy addition later.
While the broth warms, clean and slice your mushrooms into bite-sized pieces. Set aside.
Heat your wide pan over medium heat and add a tablespoon of olive oil or butter. Once melted, toss in the sliced mushrooms and sauté until they release their juices and turn a deep golden brown, about 5-7 minutes. Remove them from the pan and set aside.
In the same pan, add a bit more butter if needed and cook the finely chopped shallot over medium heat until soft and translucent, about 3 minutes. The shallots should smell sweet and look glossy.
Add the arborio rice to the shallots, stirring constantly for about 2 minutes until the edges of the grains turn translucent and they smell nutty. This toasts the rice slightly, enhancing flavor.
Pour in the white wine and stir until it’s mostly absorbed and the rice starts to look glossy. This adds a subtle brightness and helps deglaze the pan.
Begin adding the warm broth, about half a cup at a time. Stir gently after each addition, allowing the rice to absorb the liquid before adding more. Continue this process, stirring regularly, for about 20-25 minutes, until the rice is tender yet still slightly chewy and the mixture is creamy.
When the rice is just about done, stir in the sautéed mushrooms and cook for another 2-3 minutes to meld the flavors.
Remove the pan from heat and stir in the grated Parmesan cheese, along with the remaining butter if desired. Season with salt and pepper to taste. The risotto should be glossy, velvety, and aromatic.
Let the risotto rest off the heat for a minute or two, then serve immediately, garnished with extra Parmesan or fresh herbs if you like. Enjoy the rich, earthy aroma and creamy texture with each spoonful!
