Heat the vegetable broth in a small saucepan over low heat to keep it warm.

In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat.

Add the sliced mushrooms and saute until golden brown.

Stir in half of the minced garlic and the chili flakes, cooking for 1 minute before removing the mixture from the pan and setting it aside.

In the same skillet, melt the remaining butter over medium heat.

Add the chopped shallot and cook until translucent, then add the remaining garlic.

Stir in the arborio rice and toast for 1 to 2 minutes until the edges are slightly translucent.

Add the warm broth one ladle at a time, stirring frequently.

Stir in the cooked mushrooms, grated Parmesan cheese, and fresh parsley.

Serve immediately while warm and creamy.