For the Mushrooms

1. In a large sauté pan, heat oil over medium-low heat. Add garlic, and cook about 1 minute until fragrant and golden.
2. Add in mushrooms and cook for 4-5 minutes, stirring occasionally, until soft and sightly browned. Set aside.

For the Risotto

1. In a heavy medium saucepan, heat oil over medium-low heat. Add shallots, and sauté until softened and translucent. About 1-2 minutes.
2. Add arborio rice and sauté stirring about 1-2 minutes until coated in the oil.
3. Add wine and stir occasionally until absorbed.
4. Slowly ladle in warm broth, 1/2 cup at a time, stirring often until each is absorbed. It should simmer, not boil. Adjust heat accordingly. This should take about 20 minutes. It should be creamy, but al dente. Add more broth if needed.
5. Remove from heat and stir in parmesan cheese and cooked baby bella mushrooms.
6. Serve immediately topped with parsley and more parmesan cheese. (optional)