Heat the oil and butter in a large frying pan; when hot, add the onions and cook for 2-3 minutes. Add the mushrooms and cook, stirring occasionally, for 3 minutes or until wilted and starting to brown. Add the Barilla Risoni and stir for 2 minutes. Then add the wine and allow it to evaporate.
Start adding a ladle of stock at a time and stir as if you were cooking a risotto. Cook on a gentle heat and as the liquid is absorbed, add more stock and repeat until the pasta is cooked.
Once cooked, remove from heat, stir in the parsley and season well with salt and pepper. Divide among bowls and serve topped with grated Parmesan