1 Clean the mushrooms and slice them into bite size pieces.
2 Peel the shallot and the garlic. Chop finely.
3 Wash the parsley and shake to remove excess water. Remove the leaves and chop finely.
4 Heat the oil in a pan and saute the shallot and garlic until transparent. Add the rice, saute briefly and add half the wine. Allow the wine to be absorbed completely. Add the remaining wine and wait until the wine is absorbed.
5 Add enough broth to the rice so that is just covered. While stirring occasionally wait for almost all the broth to be absorbed then add more broth. Repeat the process until all the broth has been used (it should take 20-25 minutes) and the rice is tender but still slightly firm.
6 Melt 30 g of the butter in a hot saucepan. Saute the mushrooms for 3-5 minutes. Season with salt, pepper and the herbs.
7 Mix the mushroom mixture, parmesan and remaining butter into the risotto. Season to taste and place onto warm plates. Garnish with parsley and serve.