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Heat a large pot with the extra-virgin olive oil, add the mushrooms and shallot and sauté, stirring often for 7-8 minutes, adding a splash of stock if necessary.
Transfer the mushrooms into a container and return the pot to low-medium heat. Add the rice and toast it for 1-2 minutes, until translucent, stirring often. Add the wine, continue to stir the rice and let it evaporate.
Add a ladle of stock and stir until the rice has absorbed it. Return the veggies into the pot with the rice and stir all the ingredients together. Continue to add a ladle of stock at a time and cook until the rice is cooked but still has a bite.
Season with salt and pepper and taste every now and then to check if the rice is done, it will take about 15 minutes to cook until al dente.
Once ready, remove the pot from the heat and let the risotto rest 2-3 minutes. Add cold butter and parmesan cheese and stir well. Sprinkle the parsley all over the risotto, season with freshly cracked black pepper to taste and serve.