Heat 1 Tbs butter and olive oil in a heavy cast iron skillet
saute shallot and onion. Add rice to skillet and stir until all grains are coated and
the edges begin to turn translucent (about 1-2 mins) . Add 1/2 cup white wine, if using, and
1/2 cup hot stock. Stir until liquid is mostly absorbed, add 1 cup hot stock and 1/2 of the chopped mushrooms and
stir, cook until liquid is almost gone, add another 1/2 cup of stock and cook, add remaining 1/2 chopped mushrooms
and slowly continue to add the stick stirring after each addition. When rice is cooked, firm but tender and the sauce looks
creamy, add 1 Tbs butter, and the cheese and stir and remove from heat. Serve immediately sprinkled with fresh parsley and
pass additional Parmesan if desired.