Heat half the butter and oil in large saucepan, saute mushrooms until soft. Remove from pan and cover.

Meanwhile bring stock to boil in a large saucepan. Cover; keep hot.

Heat remaining butter and oil in pan, and saute onion and garlic. Add rice: cook, stirring, until rice is coated in butter. Stir in wine: simmer, uncovered, until wine is absorbed.

Add 1/2 cup of stock, stirring over low heat until liquid is absorbed. Continue until all stock is used. This will take about 35 min or until rice is just tender.

Remove from heat, stir in cheese, extra butter, mushrooms and parsley. Serve immediately with shaved parmesan if desired.