Heat butter and oil in a heavy bottomed pan (dutch oven - link).
Add mirepoix mix, garlic and salt, and cook until onions are slightly translucent (about 5 minutes) only stirring occasionally, add mushrooms and rice until rice is starting to toast/turn translucent (about 2 minutes).
Add 1 cup wine and scrape the bottom of of the pan with a wooden spoon. Add 3 cups of the stock and bring the contents of the pot to a boil. Stir once, cover, reduce heat to lowest possible setting and cook for 10 minutes, undisturbed.
Stir once and continue cooking, lid on, until most of the liquid is absorbed, about 10 minutes.
Remove the lid and add final cup of stock.
Increase the temperature to high and cook, stirring until the risotto is thick.
Remove from heat, stir in cream and cheese and enjoy!