Method

In one pot, bring the chicken stock to a near simmer adding cleaned mushrooms and mushroom trimmings. Let this simmer for 10 - 15 minutes to infuse mushroom flavor into the stock. Strain the stock and keep it at a near simmer.

In another heavy bottomed pot, heat the butter and the olive oil. Add the onion to this and cook over medium - low heat for 5 - 10 minutes until softened. Then add the garlic and continue 5 more minutes. Keep the heat low enough to avoid any color.

When the onions are soft, turn the heat up to medium and add the rice - stirring all the time to coat the rice kernels well. Within 2 minutes, the rice starts to appear translucent - add the wine while stirring - keep cooking and stirring until the alcohol has cooked away.

Turn the heat down to medium low again - and add a ladleful of warm stock. Stir the rice while the stock is absorbed into the rice. Once absorbed add one more ladleful of warm stock while stirring.

Continue the process of cooking and stirring to allow the warm stock to be absorbed into the rice - it is important to add only warm stock. This makes the rice to cook from the outside in and leaves a great yielding texture needed in a proper risotto.

If the rice is not cooked when the stock runs out - add boiling water.

In a heavy bottomed pan, cook the cleaned Shimeji & Crimini mushrooms in olive oil and a knob of butter. Once tender pour in a bowl and season well.

When the rice is almost at the desired texture (nearly cooked) - add mushrooms, the cream cheese and grated grana padano along with salt and pepper - stir this into the rice. Take the pot off the heat and cover it for 3 - 5 minutes. To allow the risotto to become extra creamy and let the flavors infuse.

Serve garnished with baby green leaves, olive oil and grated grana padano to top.