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Pour the vegetable broth into a large saucepan and set over medium-low heat until it reaches a gentle simmer. Keep it warm on the lowest setting while you cook the risotto — cold broth added to the rice will slow cooking and affect the final texture.
Heat 1½ tbsp of the olive oil in a large skillet or wide Dutch oven over medium-high heat until shimmering. Add the cremini and shiitake mushrooms in a single layer and cook undisturbed for 3–4 minutes, until the undersides are deeply golden. Stir and continue cooking for another 2–3 minutes until the mushrooms are browned all over and any released liquid has evaporated. Season with a pinch of salt and pepper, then transfer to a plate and set aside.
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