1. Slice the large brown mushrooms and white mushrooms, chop the onions, and prepare a pot of thick chicken broth.
2. Stir-fry the mushrooms, add chicken broth to cook the mushrooms and serve with the soup for later use.
3. In a separate pot, fry the onions, fry them until fragrant, add the rice and continue to fry.
4. After the rice has changed color, add white wine and continue to fry.
5. Add a spoonful of chicken broth and continue to stir fry. When the broth is dry, continue to add the broth and repeat several times until the rice is cooked through.
6. Pour the mushrooms on the cooked rice, add butter and continue to fry.
7. Finally, sprinkle with chopped green onion, salt, grated cheese and black pepper and continue to stir until fully combined.
