Heat a wide-bottomed pan over medium heat and add olive oil, letting it shimmer and warm through.
Add the chopped mushrooms to the pan and sauté, stirring occasionally, until they release their earthy aroma and turn golden brown, about 5 minutes.
Push the mushrooms to the side of the pan, add the minced garlic, and cook gently for about 30 seconds until fragrant and slightly translucent, avoiding burning.
Add the Arborio rice to the pan and stir well, coating each grain with oil and cooking for 2 minutes until the edges become slightly translucent and it starts to toast.
Begin adding warm broth, one ladleful at a time, stirring constantly. Wait until the liquid is mostly absorbed before adding the next ladle, allowing the rice to slowly release its starch and become creamy.
Continue stirring and adding broth until the rice is tender but still has a slight bite, about 20-25 minutes, and the mixture is thick and glossy.
Remove the pan from heat and stir in the butter and freshly grated Parmesan cheese, mixing until melted and integrated into the risotto for added richness and shine.
Season with salt and pepper to taste, then let the risotto rest for 2 minutes to settle the flavors.
Serve the mushroom risotto immediately, garnished with extra Parmesan and a drizzle of olive oil if desired, celebrating its silky, creamy texture and earthy aroma.
