Heat half of the oil in a high-rimmed skillet over medium heat. Add in the mushrooms and sauté until they are beginning to brown, about 4-5 minutes. Set aside on a plate.

In that same skillet add remaining oil. Sautee the onions/shallots and garlic for 3-4 minutes.

Add the rice and cook, stirring constantly for 1-2 minutes, until fragrant, glossy and slightly toasty.

Add in your broth and stir well all the way through to the bottom of the pan to get those tasty bits incorporated.

Reduce the heat and allow your rice to cook, covered for about 35-40 minutes, or until tender and all the liquid is absorbed. Check your rice 10-15 minutes before the time is up and add a bit more broth, if needed (usually is needed).

Once the rice is finished cooking, stir in your sautéed mushrooms, and freshly chopped herbs.

Taste test, then season with sea salt and freshly ground black pepper to your taste.

Enjoy!