Mushroom risotto

olive oil
butter
vegetable stock cube
2 garlic cloves
1 onion
250g chestnut mushrooms
300g risotto rice
170ml white wine
parsley
parmesan

Fry onion and garlic on oil and butter, add mushrooms, then rice, after a minute add wine, wait until evaporated and add stock and seasoning.
Simmer on low heat, adding water, when needed, at the end add parsley and parmesan. Serve.