Remove the mushroom stems and slice them thickly. Heat oil in a deep non-stick pan. Add half tablespoon butter and let it melt. Add garlic and sauté for one to two minutes.
Add onion and sauté till translucent. Add white wine and stir to mix. Cook for half a minute. Add rice and mix well. Cook for five minutes.
Add mushrooms. Mix well and cook for two to three minutes. Add salt. Mix well and add vegetable stock. Cover and cook for ten to twelve minutes.
Add the remaining butter and cream. Mix well and add Parmesan cheese. Mix again and cook for half a minute. Serve hot.