Chop onions and mince the garlic, set aside. Place a medium sauce pan on the store on medium heat. Pour the vegetable stock & canned mushrooms into the pot, bring to a simmer.

Next place a large frypan over medium heat. Add the butter & olive oil. When hot & bubbly add the onions, season with salt & pepper and saute for about four minutes then add the garlic - saute for another minute. Add both the black rice & white rice. Stir well to combine and coat each grain of rice with the butter & oil, next add the wine. Stir the rice well and cook until most of the liquid is evaporated, then begin ladling in the vegetable broth into the skillet - 2 ladles at a time.

Cook and stir the rice and only add liquid when most of the liquid has been absorbed and the pan is nearly dry.

It will take about 6-7 minutes between each addition and you'll need to continue to stir it while the rice is sautéing. Taste test the rice after about 15 minutes into the cooking process and a couple of times thereafter. You'll want the rice to be tender, but have a bite. It will take about 25-28 minutes to complete cooking.

When the rice is tender, remove from heat and stir in the Parmesan cheese and cream, mix well to combine. Garnish with reserved Parmesan cheese and chives and serve!