Heat 50g of butter and olive oil in a pan until melted.
Fry the mushrooms until cooked through and set aside.
Melt remaining butter with oil in a large saucepan.
Sauté shallots, onions, and garlic until softened.
Add the bay leaf, thyme, rosemary, and crumbled chilli to the pan.
Stir in the rice and heat until the grains start to turn translucent.
Add white wine and 500ml of hot stock gradually while stirring continuously.
Cook for 20 minutes until the liquid is absorbed and rice is tender.
Remove from heat and stir in the cream, mushrooms, and parmesan.
Top with chopped parsley and serve.