In a medium skillet over medium-high heat, melt 2 tablespoons butter. Add shiitake mushrooms, salt, and pepper to taste and cook 2-3 minutes until just tender. Add garlic and herbs and saute 1 additional minute until fragrant. Transfer to a bowl and keep warm.
In same skillet over medium-high heat, melt remaining 1 tablespoon butter. Add shallot and saute 2-3 minutes until translucent. Add the arborio rice and toast 1-2 minutes. Slowly stir in white wine to deglaze pan.
Reduce heat to medium and cook stirring occasionally until wine is absorbed. Ladle a little chicken broth into pan, and stir occasionally until liquid is absorbed. Continue adding chicken broth a little bit at a time using the same method until the rice is tender and creamy (this process should take about 15-20 minutes in total)
Remove risotto from heat and stir in goat cheese until melted. Fold in garlic butter shiitake mushrooms. Serve risotto hot and enjoy!