Heat the oil in a large non-stick pan over medium high heat. Add the shallots, garlic, and mushrooms. Remove the sauteed vegetables and keep warm.
Add the Arborio Rice to the pan and toast the rice over medium high heat. This should take about 2 - 3 minutes.
Add the vegetables back into the pan and stir to combine.
Add 1/2 cup of the stock into the pan and stir until it's absorbed. Repeat this process until the risotto has your desired consistency. Salt and pepper to taste and sprinkle with fresh chopped parsley.