Slice the shallot in small cubes and the garlic in slices.
Add 3 tablespoons of olive oil to the cooking pan and add the shallots and garlic. Bake these until glossy, then add the arborio rice. When all rice grains are shining, you can add the white wine. Keep stirring until the wine is dissolved.
To cook the risotto evenly, add one soup spoon of stock at the time. When the stock is dissolved, you can add more stock. Repeat this until all the liquid is dissolved and the rice is cooked al-dente. Then turn off the heat, and let the risotto rest for 5 minutes. Make sure you have a lid on top of the pan to keep the risotto hot.
In the meanwhile, clean the mushrooms, tear them in half (or smaller pieces) and bake them in olive oil.
Add the butter, grated cheese and the mushrooms to the risotto.