Boil the rice in salted water and let it drain well. In a large deep skillet, heat the butter and fry the cleaned and sliced mushrooms. Once the mushrooms soften well, add the chopped onion, garlic and carrot.
Reduce the heat and once the vegetables soften, add the rice, stir, and top up with the wine. Stir once again, and once the alcohol evaporates, add the cream and broth. Leave on the stove for a few minutes, gently stirring with a wooden spatula.
Finally, season it with the spices, stir and remove from the heat. Mix the risotto with the grated parmesan and serve with a little grated cheese.