In a small saucepan melt 1 Tbsp of butter on medium high heat, add the mushrooms and cook until tender. Add thickened cream to the cooked mushrooms, stir & set aside

Microwave stock to hot

Heat 3 Tbsp butter on medium heat in a new saucepan. Add the shallots and cook for a few minutes until tender. Add the rice and Cook for 2 mins more, stirring until coated

Add the wine. Stir, allow rice to absorb the wine. Once the wine is almost completely absorbed, adding more stock in 1/2 cup increments. Make sure you keep stirring and do not walk away, you do not want this rice to stick. Continue cooking and stirring rice, adding a little bit of stock at a time, cooking and stirring until it is absorbed, until the rice is tender but still firm. This should take about 20 mins. Remove from heat

Stir in Parmesan cheese, the remaining 1 Tbsp butter. Finally, carefully fold in the mushrooms. You may want to re-heat the mushrooms a bit in the microwave before adding it to the risotto. Add salt and pepper to taste. Serve immediately