In a dutch oven with a lid, saute the onion or shallot in olive oil until soften. Add garlic and saute another minute.
Mix in 3 cups broth and bring to a simmer. Mix in rice, cover with a lid, and transfer to the oven. Bake for 60 minutes.
About 20 minutes before the rice is done, saute the mushrooms in 1 TBS butter until they have released their liquid.
Remove from the oven and stir in additional ½ cup broth, remaining 1 TBS butter, sauted mushrooms, shaved parmesan, dry white wine, salt, and black pepper to taste. Stir for about 2-3 minutes, or until the mixture looks thick and creamy.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/mushroom-parmesan-baked-brown-rice-risotto/