Heat the stock to a simmer in a saucepan. Turn down the heat. The stock shall just stay hot.
Heat half of the butter in a large heavy bottom saucepan. Add shallot and sauté for 2 minutes.
Add the rice and stir so that all grains are covered with butter. Sauté for an additional minute. Add wine and cook while stirring until almost all liquid has been absorbed.
Add a ladle of hot chicken broth and stir until almost all liquid has been absorbed by the rice. Add another ladle of broth and continue to stir. Repeat the process until the rice is done (which means that you don’t necessarily need to use all broth). The grains shall be tender but still firm to the bite. If you run out of broth you can finish with hot water.
Sauté the mushrooms with the rest of the butter. Stir in the parmesan cheese to the Risotto and add the mushrooms. Add salt and pepper to taste.