Heat the vegetable broth in a saucepan until it’s simmering gently, maintaining warmth throughout cooking.
In a large wide pan, melt butter over medium heat until it starts to foam, and add a splash of olive oil if using. Stir in the finely chopped shallot and minced garlic, cooking gently until translucent and fragrant, about 3-4 minutes.
Add the chopped wild mushrooms to the pan. Cook them until they release their juices, become tender, and turn golden around the edges, about 5-7 minutes. The aroma should deepen with earthy, smoky notes.
Stir the rinsed Arborio rice into the mushroom mixture, coating each grain well with butter and oil. Toast the rice for about 2 minutes until the edges turn translucent and it develops a nutty aroma.
Pour in the white wine, if using, and stir until it’s mostly absorbed, about 1-2 minutes. You should notice a shimmer on the rice surface and a brightening aroma.
Begin adding the warm broth one ladleful at a time, stirring constantly. Let the rice absorb most of the liquid before adding the next ladleful. Continue this process, stirring gently, for about 18-20 minutes until the rice is tender but still slightly chewy and the mixture is creamy and glossy.
Taste the rice; it should be tender yet retain a slight bite. If needed, add a little more broth and cook for another minute until perfect.
Remove the pan from heat and stir in the grated Parmesan cheese and the remaining butter for richness. Mix until they melt and blend into the creamy risotto.
Cover the pan loosely and let the risotto rest for 2 minutes to allow flavors to meld and texture to settle into a luscious, velvety consistency.
Finish with a sprinkle of chopped fresh herbs, a grind of black pepper, and an extra handful of Parmesan if desired. Serve immediately while hot and glossy.
