In a covered stockpot, bring the stock to a boil then reduce the heat to low and simmer.

In a large saucepan on medium heat, cook 2 tablespoons of butter and the olive oil until sizzling, about 2 minutes. Add the onion, stir well and cook for two minutes. Reduce the heat to low and add the garlic, stir well and cook for 4 minutes. Raise the heat to medium-high, add the mushrooms, and 1 tablespoon of the parsley and cook for 3 minutes, stiring to prevent sticking. Add the wine and deglaze. Make sure you dislodge all the brown bits that might stick to the bottom of the pan. Cook for 2 minutes. Add the rice, salt and pepper and stir until all the wine has evaporated, about 2 minutes more.

Add 3 cups of the simmering stock and bring to a boil, stiring continuously for 2 minutes. Reduce the heat to a low simmer, cover the saucepan and let the rice cook 15 more minutes.

Stir the risotto. Raise the heat to medium and add 1/2 cup of simmering stock, stiring well until it is all incorporated. continue adding the simmering stock 1/2 cup at a time, and stiring well until all the risotto is cooked, about 5-8 minutes. Taste the rice with each addition of the stock it is perfectly cooked when tender to the bite. Don't worry if you haven't used all the stock.

Turn off the heat, optionally add cream and butter, the rest of the parsley, the cheese and 1/2 cup of remaining simmering stock. Mix well and let the risotto rest for 3 miutes. Serve on a plate or deep pasta bowls. Pair with a Pinot Grigio and a crisp Italian salad.