1. Wash mushrooms and buttered mushrooms and cut them into 3mm thick slices. Peel onion and garlic and cut into slices. Take out the Italian rice without washing it.

2. Heat the pan with half a spoonful of butter;

3. When the oil temperature is 50% hot, add onion and minced garlic, and stir fry over high fire;

4. Add mushroom slices;

5. Cook with low fire until the moisture of the mushrooms is exposed, and add 1 spoon salt, 1/2 spoon white pepper and 1 spoon white wine;

6. Then add the Italian rice and stir well;

7. After the white wine is fully absorbed by the rice, pour the stone chicken soup in several times, and pour the previous amount of rice each time;

8. After adding chicken soup every time, stir-fry the rice with a spoon until the rice grains are completely absorbed, then add chicken soup again and cook with slow fire until the rice grains become soft for about 13 minutes;

9. Cook until there is a white heart in the middle of the rice, and cook 3 tablespoons of Nestle whipped cream;

10, stir well, cook for about two minutes, then add 1 spoon of white wine, then turn off the fire and put on the plate;

1 1, stir well, cook for about two minutes, then add 1 spoon of white wine, turn off the fire and put on the plate;

12, set the plate for decoration, and finally sprinkle with parmesan cheese slices and thyme leaves. (This amount can be enjoyed by one person)