Add 1 tablespoon butter to a large heavy bottomed skillet over medium high heat until it starts to foam and turn brown. Add 1 tablespoon of oil and half of the mushrooms. Let sear without moving for 2-3 minutes then toss occasionally, until the mushrooms start to brown and soften. Add half of the garlic and season with a pinch of salt and pepper and continue to cook, tossing occasionally, until deeply brown and caramelized, turning down the heat if needed. Remove and set aside. Repeat with the remaining mushrooms and set aside.
Heat up the stock over medium high heat and keep at a low simmer.
In the pot you made the mushrooms in, melt 1 tablespoon of butter for the risotto. Let the butter foam and turn golden, but not burn. Add the garlic and onions and cook, stirring, until soft but not brown. Deglaze with the wine, scraping the bottom of the pot. Reduce the wine until mostly evaporated.
Stir in the rice and toast, over medium, until the edges of the rice start to look translucent, but the center of the grains are still opaque, 1-2 minutes.
Add the stock, one cup at a time, stirring occasionally, until the liquid has almost completely absorbed into the rice before adding more stock. You might not need all of the stock. Start tasting the rice at the 15 minute mark – the risotto is done when the rice is creamy and cooked through, with a tiny bit of a bite.
Finish by stirring in the remaining tablespoon of butter, cream, and parmesan. You want the risotto to be somewhat loose. Taste and season with salt and pepper. Stir in half of the mushrooms.
Scoop the risotto on to plates or into bowls and top with the remaining mushrooms. Enjoy immediately!