2. Pour olive oil (1/2 tbsp) into the pan, add onion and minced garlic (0/2 of the total amount of 65438+) when the oil temperature is 50% hot, stir fry over low heat, add mushroom slices, add salt (1 2 tsp) and white pepper (1/2 tsp).
3. Take another pot with a thick bottom, pour olive oil (1.5 tbsp), when the oil temperature is 50% hot, add the remaining onion and minced garlic, stir fry over medium heat, then add fragrant rice over low heat, stir fry evenly, and then pour the white wine.
4. After the white wine is fully absorbed by the rice, pour the water (or chicken soup) several times, and pour the amount of rice before each time. After adding water or chicken soup every time, stir-fry the rice with a spoon until the rice grains are completely absorbed, then add it and cook until the rice grains are soft and hard, about 30 minutes.
5. After the rice is cooked, pour the fried mushrooms back into the rice, add the remaining salt and white pepper, stir well, add parmesan cheese, stir with a spoon until the cheese melts, then pour in the light cream, stir well, add butter, and stir the butter to dissolve.