Heat olive oil on medium heat in a shallow sauté pan. Add sliced mushrooms and cook for 5-10 minutes or until golden brown. Remove from heat and reserve for risotto.
In a large pot bring vegetable stock to a simmer.
In a large sauté pan or braiser heat butter on medium-low heat until melted. Add in shallots and cook for 5-10 minutes. Add in arborio rice and coat with butter to toast for 1-2 minutes. Stir in white wine and cook for 1-2 minutes. Add two ladles of vegetable stock to rice along with and salt and pepper.
Stir consistently until most of the stock has absorbed but not dry. Add in another two ladles and repeat until absorbed again. Continue to stir and add in 2 ladles full stock until all of the stock is incorporated. This process should take you about 25-30 minutes.
Remove from heat and stir in Parmesan cheese, browned mushrooms and blanched English peas.
Garnish with parsley, fresh pea tendrils or sprouts.