Warm 2 tablespoon olive oil in a large saucepan over medium high heat.
Stir in the mushroom and cook until soft about 3 mins. Remove mushroom and their liquid and set aside.
Add 1 tablespoon olive oil to skillet and stir in the shallots. Cook 1 minute.
Add rice stirring to coat with oil about 2 mins. When the rice has taken on a pale golden color pour wine stirring consistently until the wine is fully absorbed.
Add 1/2 cup broth to the rice and stir in till the broth is absorbed.
Continue adding broth 1/2 cup at a time stirring continuously until the liquid is absorbed and the rice is al dente about 15 to 20 minutes.
Remove from heat and stir in mushroom with their liquid butter and parmesan.