To a large straight sided pan (or a large pot), heat oil then add in shallots, garlic, and rice. Sauté/stir constantly until rice is coated and translucent on the edges and shallots are soft. Add 1/2 cup of wine and cook until pan is nearly dry. Add 1/2 cup of broth, 1/2 cup of water, and remaining wine, stirring continuously. Add 1/2 cup water/1/2 cup broth only after the previous addition has been absorbed. Continue until liquids have been poured into the pan. Risotto is done once all the liquid has been absorbed (should be ~20-25 minutes) it should be creamy and tender. Remove from heat and stir in butter and cheese. Taste and adjust seasoning with salt, pepper, and lemon juice. While the risotto is cooking, chop mushrooms to preferred size (I just cut mine in half, I like big chunks) and sauté in oil until tender. Season with salt, pepper, garlic powder. Serve and enjoy! It should be creamy and flow nicely into a bowl/onto a plate - it will thicken as it sits, as you see here!
