Add the sliced mushrooms. Cook until they release their moisture and start to caramelize, 6–8 minutes. Set a few nice brown edges aside for texture if you like.
Stir in the garlic and cook for about 30 seconds until fragrant. You want the scent to bloom, not burn.
Pour in the arborio rice. Toast, stirring often, until the edges look slightly translucent and you hear a gentle sizzle, about 2–3 minutes.
Deglaze with the white wine, scraping up any browned bits from the bottom. Let the wine reduce almost completely, about 1–2 minutes.
Begin adding warm stock one ladle at a time. Stir steadily and patiently, letting the rice soak up the liquid before adding more. Maintain a gentle simmer and watch the starch release as you go.
Continue this process for about 18–20 minutes, until the rice is creamy with a slight bite (al dente) in the center. If you run low on stock, keep a small cup warm nearby and add as needed.
Turn off the heat. Stir in the butter and Parmesan until melted and glossy. Taste and season with salt and pepper, then fold in the herbs and optional lemon zest or a drizzle of truffle oil.
Let the risotto rest for 1–2 minutes for extra creaminess, then serve hot and steaming with a few mushroom pieces on top.
Optional finish: a light drizzle of olive oil and a pinch of extra cheese for presentation—creamy, glossy, and inviting.
