1. Heat some olive oil in a pot.

2. Add the crushed garlic and red pepper and sauté for about 2 minutes.

3. Add the button mushrooms and sauté until they are soft.

4. Add the arborio rice and stir well to coat it with the oil and spices.

5. Gradually add hot vegetable broth, about one ladleful at a time, stirring occasionally.

6. Cook the risotto until the rice is al dente and has absorbed the liquid. This usually takes about 20-25 minutes.

7. Season with salt and pepper.

8. Serve the mushroom risotto and sprinkle with freshly grated Parmesan cheese, if desired.