Step 1

In a medium-sized saucepan, bring the chicken stock to a gentle simmer. Then keep the hot stock over low heat until you're ready to use it.

Step 2

In a large skillet over medium heat, melt 2 tbsp butter and add in mushrooms. Saute the mushrooms for 5 minutes, until they begin to gain color. Add in the minced garlic, stirring occasionally to ensure the garlic doesn't burn, for about 2 minutes. Place the garlic mushrooms into a bowl and set aside.

Step 3

In the large skillet, melt the 4 remaining tablespoons of butter. Add in shallots and saute until translucent, about 2-3 minutes. Add in the rice, stirring to coat each grain with the butter. Add the quarter cup of white wine, if using, or replace with a quarter cup of chicken stock.

Step 4

For the next twenty minutes or so, pour half a cup of the hot chicken stock at a time into the rice and stir it in. Let the rice soak up the stock, stirring in more chicken broth just before the rice dries out.

Step 5

When the rice is cooked through and creamy, add in the garlic mushrooms to warm them back up, and mix in the parmesan cheese. Add more than 1/2 cup of cheese if desired.

Step 6

Taste, then season with salt and pepper to taste.

Step 7

Serve the mushroom risotto hot and garnish with more parmesan cheese, if desired.