In a large sauté pan add the chopped mushrooms and the butter. Cook over medium heat stirring occasionally for about 6 minutes, until the mushrooms are softened. 

Sprinkle the flour over top of the mushrooms and stir to combine. Cook until thickened, about 1 minute. 

While stirring, slowly add the stock. Stir until the stock is fully combined with the mushroom mixture. Add a pinch of salt and cook for 2 minutes, stirring constantly. 

Remove the prepared mushrooms from the pan and set aside. 

In a medium saucepan, heat the stock until hot and steaming, lower the heat to a simmer. 

In the same sauté pan that the mushrooms were cooked in, add the butter and olive oil.

Over medium heat sauté the minced garlic until fragrant, 1-2 minutes. Be careful not to burn the garlic. 

Add the arborio rice and stir to combine with the butter/garlic mixture. Stirring constantly, cook until the rice gives off a nutty aroma and is starting to lightly brown.

Lower the heat to medium/low heat and add the pinot grigio white wine to the rice. Stirring constantly, cook until all of the wine has absorbed into the rice. 

Using a soup ladle, scoop one ladle of the heated stock into the rice. 

Stir constantly until the rice has fully absorbed the stock, approx. 4-5 minutes. It is very important to stir constantly throughout the entire process of making the risotto. 

Repeat steps 6-7 until all of the stock has been added and absorbed. As you go, you will notice that the risotto takes on a thick creamy texture, this is what you want! (It should take around 25-30 minutes to add all of the stock to the rice)

After all of the stock has been added into the risotto and the rice is tender, add the grated parmesan cheese and salt. 

Stir in the prepared mushrooms and cook for an additional 2 minutes. 

Serve immediately.