Add butter and olive oil to a medium-sized saucepan with matching lid over medium heat. Once the butter is melted, add the mushrooms and minced garlic. Saute for 4-5 minutes, until mushrooms are cooked through and slightly caramelized.

Add the arborio rice to the pan, stir, and cook for 1-2 minutes to toast slightly.

Pour wine and chicken broth into the pan and whisk together. Increase heat to high and bring to a boil. Once boiling, whisk the mixture, reduce heat to low, and cover.

Let cook covered for 15 minutes, then remove lid and stir. Place the lid back on pan and cook for an additional 10 minutes.

Remove risotto from heat, then stir in the parmesan cheese, salt, and pepper. Serve and garnish with parsley and additional cheese.