Over medium heat, melt the butter and olive oil together. Once the butter and oil are good and hot, sautee the onion, garlic and mushroom together for 3-5 minutes. Add the rice. Sautee for about a minute or two until the rice is lightly toasted. Then add 1 cup of Fritz Blanc de Noir. Stir frequently but gently while the sparkling wine absorbs. Once it is mostly absorbed, add 1 cup of chicken broth. Continue cooking and stirring until the liquid is absorbed. Gradually stir in remaining broth 1 cup at a time, cooking and stirring, cooking and stirring, cooking and stirring until..... UNTIL.... it is perfectly al dente. This takes about 30-40 minutes total. Right before you remove it from the heat, fold in the Parmesan cheese. Although I am not sure it makes a huge difference, growing up, I was always told to use a wooden spoon when cooking risotto. So, I only use a wooden spoon. Sprinkle with parsely. Serve hot.