Wash the mushrooms and chop finely. Heat 1/3 of the butter with the oil in a small pan, then add the mushrooms and fry over medium heat for a few minutes. Season with salt and pepper.

Chop the parsley with the garlic clove and set aside. Finely chop the onion. Melt half the remaining butter in a deep pan, add the onion and cook over medium heat until golden. Stir in the rice and leave for a few minutes for the flavours to blend. Add the wine; when it has evaporated start adding hot stock, a little at a time. Continue, stirring constantly, until the stock has all been absorbed and the rice is almost cooked.

Add the mushrooms and their juices and lastly the parsley and garlic mixture and Parmesan cheese. Turn off the heat, stir in the remaining butter, cover and leave to rest for 2 minutes. Turn the risotto into a heated serving dish and serve at once.