In a small saucepan heat the broth over medium heat.

Heat a large skillet to high heat. Add mushrooms to dry skillet and stir as the mushrooms release their juices. Turn the heat to medium-high and continue to stir until the juice starts to be absorbed and the mushrooms are brown. Sprinkle with a dash of salt. Once all the liquid is absorbed, remove the mushrooms from the pan and set aside.

Reduce heat to medium and add about one tablespoon of olive oil to the pan.

Stir in the shallots and cook for about a minute, until they begin to soften. Add rice and cook, stirring to coat with oil, for about two minutes.

Pour in the wine and stir until the wine is completely absorbed.

Return heat to medium-high and using a measuring cup or mug add ½ to ¾ cup of broth to the rice. Stir until all the broth is absorbed. Continue adding broth one scoop at a time, ensuring all liquid is absorbed before adding more. Once almost all the broth is added, turn the heat down to medium. After about 20 minutes, the rice will be done and all liquid should be absorbed.

Turn off the heat and add the mushrooms. Season with salt and pepper.

Add butter, parsley and cheese.