Add 1 tablespoon of the olive oil to a large skillet or frying pan and bring to medium high heat, add shallots and cook until translucent (about 2-3 minutes). Add Arborio rice & mushrooms, stir to coat rice and mushrooms with oil.
Increase heat to high, add white wine. Let rice and mushrooms absorb the wine while the wine cooks off (2-4 minutes). Reduce heat back to med high.
Add about half the chicken stock. As the rice absorbs the stock continue adding stock gradually. Stir constantly.*Preferably, your chicken stock is in a sauce pan and warmed for best results and a shorter cooking time.
Continue cooking until the rice is almost all the way cooked through, it should be al dente with a firm center (approx 15-20 min).
When rice is cooked, reduce heat to low. Add butter and stir, then gently stir in the Parmesan cheese reserving some for topping the risotto.
Please Note: This is Gordon Ramsay's Hell's Kitchen Mushroom Risotto (not to be confused with the wild mushroom risotto out of Gordon's cook book or any of the other variations made on TV, or in restaurants, over the years).