Cut the Shallot and the garlic clove, and fry it lightly in a casserole together with the butter and olive oil.
Add the bouillon, salt and pepper in the casserole.
Wash the rice and pour it together with the mushrooms in the casserole. Let it boil on low temperature, and stir from time to time.
At the end when the rice is done add the white wine in the casserole and stir until the wine is absorbed.
At last sprinkle the Parmesan cheese on the rice and stir.