Brown the green onion, garlic and mushrooms in oil in a saucepan.
Add the rice, coat it well and let it cook 1 minute.
Deglaze with white wine and stir.
When the wine is almost all absorbed, add the broth and fine herbs, lower the heat and let the mixture cook, stirring non-stop for about 20 minutes, until the rice is cooked and has a creamy consistency.
Remove from the heat, add grated parmesan and stir well to melt it.
Add salt and pepper, garnish with parmesan shavings and serve immediately.
