In a saucepan, warm the broth over medium-low heat.
In a heavy-bottomed skillet, heat 1 tbsp olive oil over medium-high heat. Add the mushrooms and give them a stir until they are coated in the oil. Cook for 2-3 minutes, until they are soft.
Add half the garlic to the mushrooms and stir until the garlic is fragrant. Add the crushed red pepper and salt to taste. Cook for another 4-5 minutes until some of the liquid has evaporated. Remove the mushrooms and any liquid from the pan and set aside.
In the same pan, heat the remaining olive oil on medium-high heat. Once the oil is hot, add the onion and reduce the heat to medium. Sauté the onion for 7-10 minutes until the onion is translucent.
Add the remaining garlic and stir until fragrant, about 3-4 minutes. Add the ground black pepper.
Add the rice and mix well. Stir until the rice is lightly golden brown and toasted. Add salt to taste.
Pour in the wine and stir until all the wine is absorbed.
Add ½ cup of the broth and stir until the broth is completely absorbed. Continue adding the broth by ½ a cup and stirring until the liquid is absorbed and the rice is just cooked (the rice should still have a slight bite to it). This should take about 15-20 minutes.
Turn the heat off, add the butter, parmesan cheese, and the mushrooms. Give it a good stir and then add the parsley.