In a medium saucepan, Saute mushrooms, onions in 1/2 tbsp olive oil. Set aside.
Bring chicken broth to a simmer then keep warm while adding to rice.
Toast rice in a seperate medium saucepan in 1/2 tbsp olive oil.
Add 1/4 cup broth to rice and simmer until absorbed using med-low heat, stirring constantly. Continue adding 1/4 cup broth until absorbed and all broth added. This will take a while so don't hurry. Its important that all liquid is absorbed each time.
While rice is cooking, add cream to mushroom mixture and blend with hand liquidizer or blender.
When all broth has been absorbed, add in mushroom cream mixture and simmer for another 2 minutes. Turn off stove, stir in parsley & parmesan and serve.