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Preheat oven to 200C/180C fan forced. Cook the risoni in a large saucepan of salted boiling water for 8 minutes. Drain.
Meanwhile, heat 1 tbs of the oil in a large non-stick frying pan over medium-low heat. Add the onion. Cook, stirring, for 4 minutes or until softened. Stir in the garlic for 1 minute until aromatic. Transfer to a bowl. Heat half the butter and half the remaining oil in the pan over high heat. Add half the mushrooms. Season. Cook, stirring, for 3 minutes or until browned. Transfer to a bowl. Repeat with the remaining oil, butter and mushrooms.
Return the onion and mushroom mixtures to pan. Add the cream and rind. Simmer for 2 minutes. Add the risoni, spinach, ⅓ cup pecorino and 1 tbs of the pesto. Season. Remove from heat. Sprinkle with remaining pecorino. Top with mozzarella. Bake for 15 minutes or until cheese melts.
Preheat oven grill to high. Grill for 2-3 minutes or until golden. Drizzle with remaining pesto.