Heat the chicken stock up in a small sauce pan.

In a skillet over medium-high heat, add the butter and once it has melted add the olive oil, garlic and shallots. Sauté until onion is transparent and garlic is fragrant.

Add the mushrooms into the pan and let them cook for 5 minutes or until soft.

Add the rice and and mix everything together. Let the rice cook for about 2-3 minutes, the rice becomes almost translucent, and the skillet is dry.

Add the wine into the skillet and mix well until the liquid evaporates.

Add chicken stock little by little, about 3/4 cup at a time. Keep mixing as the liquid evaporates and adding more stock.

Keep adding the stock, until the rice is somewhat soft and creamy, about 30-40 minutes.

When the rice is al dente, add the Parmigiana cheese and mix well.

Plate your risotto and garnish with Fresh parsley.