In a large sauté pot sauté mushrooms, shallots and garlic. Add the rice and white wine. Allow to simmer.
Slowly, ladle by ladle add the chicken stock (stirring constantly). Cook until rice is al dente about 20 minutes. Stir in the butter and cheese. Stir well.
Season with salt and pepper to taste. Garnish with extra cheese and parsley. Serve hot.