Prepare all of the ingredients ready for cooking.
Add the oil to a medium sized saucepan and melt the butter over a low heat. Add the chopped shallots and garlic and sweat off for 2-3 minutes. Then add the mushrooms and do the same.
Now add the rice to the pan and mix well coating the rice with the oil and mushroom, garlic and shallot juices.
Add the white wine and reduce down until almost all of the liquid has evaporated away. Do not allow it to boil dry.
Add a ladle of stock at a time and reduce all of the liquid in the pan each time by 3/4. Again, do not allow to run dry.
Once all of the stock has been added and reduced to a creamy texture taste the rice for cooking. It should be soft but not mushy. Once cooked to the correct consistency add seasoning to taste and half of the parsley and stir in.
Now serve in bowls and add the grated Parmesan and remainder of the parsley evenly to each bowl.
Now enjoy with your guests and a nice full bodied buttery chardonnay. Yum Yum!!
Sometimes it's difficult to get good all the fresh wild mushrooms you want, and foraging in the woods is not recommended, unless you really know what you are looking for. You don't want some nasty toadstool right? Another option, therefore, is to use dried wild mushrooms, for example, porcini. Just soak them in a little water for 20 minutes and then add them when you stir in the parsley. Add the water to the wild mushroom risotto though as it has a great deal of flavour!