Remove the mushrooms from the pan and set them aside on a plate. Without washing the pan, add the rice over high heat and toast it for a couple of minutes, stirring a few times. Add the wine, still over high heat, and let it evaporate completely. Add a ladle of hot broth and the mushrooms.

Continue cooking over high heat, adding a ladle of broth at a time as it gets absorbed, for about 15 minutes. The exact time depends on the type of rice you use—taste it to make sure the risotto is al dente and creamy, not too dry. Turn off the heat, grind in some fresh pepper, and stir in the butter and grated Parmesan cheese until creamy.