Warm your broth in a small pot over low heat.

In a wide pan, heat olive oil and butter. Add mushrooms and cook until golden brown. Season with salt and pepper, then remove from the pan.

In the same pan, add more butter if needed, then cook onion or shallot until soft. Add garlic and cook for 30 seconds.

Add Arborio rice and stir for about a minute until coated.

Pour in white wine (if using) and stir until mostly evaporated.

Add warm broth one ladle at a time, stirring often until absorbed. Continue until rice is tender, about 18-22 minutes.

Stir the mushrooms back in, remove from heat, and mix in butter and Parmesan. Adjust seasoning as needed.