Heat olive oil in a large pot or Dutch oven over medium heat. Add the shallot and cook until softened, about 3 minutes. Add the garlic and cook for another minute until fragrant.
Add the sliced mushrooms to the pot and cook until they are softened and have released their moisture, about 5-7 minutes. Season with salt and pepper.
Add the Arborio rice to the pot and toast it for 1-2 minutes, stirring constantly. This helps to release the starches and create a creamy texture.
If using, pour in the white wine and let it cook down for about 1-2 minutes, stirring until it is almost completely absorbed.
Begin adding the warm vegetable broth, one cup at a time, stirring constantly. Wait until the liquid is almost completely absorbed before adding the next cup. Continue this process until the rice is creamy and al dente, about 20-25 minutes.
Stir in the Parmesan cheese, butter, and heavy cream (if using). Season with salt and pepper to taste.
Garnish with fresh parsley and serve immediately. Offer additional Parmesan cheese at the table.
Zylo AI 
Use high-quality vegetable broth for the best flavor.
Don't rinse the Arborio rice, as the starch is needed for the creamy texture.
Stir the risotto frequently to prevent sticking and ensure even cooking.
• Main Course (Italian)
• Approximately 350-400 calories
• 35 minutes (Easy)
• 45 minutes
• 8-12
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