Bring the broth to a simmer in a saucepan and keep it warm over low heat.

Heat 2 tablespoons olive oil in a wide pot over medium-high heat and sauté the mushrooms 6 to 8 minutes, until browned, then set aside.

Add the remaining oil and the shallot to the same pot and cook 2 minutes until soft.

Stir in the rice and toast 1 to 2 minutes, until the edges turn translucent.

Pour in the wine and stir until fully absorbed.

Add the warm broth one ladleful at a time, stirring often and waiting until the liquid is absorbed before the next addition.

Continue 18 to 20 minutes total, until the rice is creamy and tender with a slight bite in the center.

Stir the mushrooms back in during the last few minutes to warm through.

Remove from the heat, stir in the Parmesan and butter until glossy, and season with salt and pepper.

Spoon into warm bowls immediately, topped with parsley and extra Parmesan; the risotto should slowly spread when the bowl is tilted.