In a large skillet or pan, sauté the sliced mushrooms over medium heat for about 15 minutes until they are golden brown and tender. Set them aside for later.

In the same skillet, lower the heat to medium-low and add the diced shallots. Sauté them gently for about 15 minutes until they become translucent and aromatic. Stir occasionally to prevent burning. Then add the basmati rice to the skillet and continue to cook for an additional 5 minutes, stirring occasionally, until the rice is lightly toasted.

Pour in the white wine and allow it to simmer with the rice mixture for a couple of minutes until most of the liquid has evaporated.

Gradually add half of the chicken stock to the skillet, stirring constantly. Once the liquid is absorbed, add the sautéed mushrooms to the rice mixture and continue cooking, stirring frequently, until the rice is cooked through and creamy, adding more chicken stock as needed. If desired, you can stir in a touch of heavy cream for extra richness.

Remove the skillet from the heat and stir in the butter, grated parmesan cheese, freshly ground black pepper, and chopped parsley until everything is well combined and creamy.

Serve the mushroom risotto immediately, garnished with additional parmesan cheese and parsley if desired. Enjoy!