In a small sauce pot, warm broth on low

In a high walled sauté pan, over medium heat, add 2 tbsp olive oil, mushrooms, a pinch of kosher salt/pepper and sauté until lightly browned, about 8 minutes. Mushrooms will release liquid, then they will cook down to half their original size. Remove from skillet and set aside in bowl.

Add 4 tbsp of butter and once melted, add the fresh sage leaves. Stir and cook for about 5 minutes until butter begins to brown, remove from skillet and set aside.

Add remaining 2 tbsp of butter and shallots, sauté 2 minutes until they begin to soften. Add garlic and cook 1 minute until fragrant. Add arborio rice and toast, stirring a few times, for 2 minutes. Next, add 1/2 cup white wine and allow it to deglaze in the skillet and reduce, about 3 minutes.

Slowly begin adding the broth one ladle at a time, continuously stirring. Do not add another ladle until the liquid has absorbed into the rice. Continue doing this until risotto is al dente and no longer absorbs liquid, about 16-18 minutes. Should be about 3 1/2-4 cups of broth. You do not want it to be watery, risotto should be toothsome.

Once the risotto is done cooking, add in the parmesan, mushrooms, browned sage butter, and stir to combine. Turn the heat off, remove from heat and add salt & pepper to taste. Serve and garnish with fresh parmesan if desired.