First dice mushrooms.

In a large frying pan melt butter and oil. sautee mushrooms and rice for three to five minutes, on medium to high heat.

Every two to three minutes check your rice and stir. As the liquid reduce add more chicken stock. Continue this process for fifteen to twenty minutes, until rice is fully cooked.

Once rice is fully cooked add parmesan cheese mix it in the rice. poor your risotto in a bowl and garnish with parsley, and serve!