In a large skillet over medium high heat, melt the butter. Add the sliced chanterelle mushrooms and saute for 7-9 minutes until they are soft. Sprinkle with salt and set aside.

In a large skillet heat the olive oil over medium high heat. Add the shallot and saute until translucent. Add the garlic and saute for about 1 minute more. Add the Arborio rice to the skillet, making sure to stir it around in the olive oil so that each granule is coated with it, and toast it for about 90 seconds.

Next add the white wine and stir the rice. Wait until all the wine has been absorbed and then start adding the chicken stock 1/2 cup at a time, making sure not to add more until the previous addition has been absorbed.

Once the rice is just tender, add the Parmesan and mascarpone cheese and combine. Add the previously sauteed mushrooms and carefully combine into the risotto. Remove from heat and season with salt and pepper as well as the green onions and serve.