1. Wash the winter mushrooms and butter mushrooms and cut them into 3 mm thick slices. Peel the onions and garlic and chop them into fine pieces. Serve the Italian rice out without washing;

2. Heat half a spoon of butter in a pan;

3. When the oil temperature is 50% hot, add onions and minced garlic, stir-fry over high heat until fragrant;

4. Add mushroom slices;

5. Cook over low heat until the moisture of the mushrooms is revealed, add 1 spoon of salt, 1/2 spoon of white pepper, and 1 spoon of white wine;

6. Then add the Italian Rice, stir-fry evenly;

7. After the white wine is fully absorbed by the rice, pour in the Shi Yunsheng chicken soup in batches, pouring in an amount just enough to cover the rice each time;

8. Every time after adding chicken soup, stir-fry the rice with a spoon until the rice grains are fully absorbed, then add chicken soup again, and cook over low heat until the rice grains become soft, about 13 minutes;

9. Cook until the white center is left in the middle of the rice, then add 3 spoons of Nestlé whipping cream;

10. Stir evenly, cook for about two minutes and then add 1 spoonful of white wine. You can turn off the heat and put it on the plate;

11. Stir evenly, cook for about two minutes and add 1 spoonful of white wine again, then turn off the heat and put it on the plate;

12. Arrange and decorate. Finally, sprinkle with Parmesan cheese slices and thyme leaves. (This amount can be enjoyed by one person)