Peel the garlic cloves and chop them as best as possible. Wash and chop the scallions and mushrooms.
Add the olive oil to a pan. When the oil is hot, fry the scallions for about 5 minutes, always stirring carefully. Add the garlic and mushrooms, stirring to avoid them burning. Cook over medium heat for about 10 minutes.
Add the rice and sauté for a few minutes. Incorporate the white wine and let it reduce.
Add the water or vegetable broth, add salt to taste and let it cook over medium heat until the rice is “al dente”.
Serve the rice in individual dishes sprinkled with chopped parsley.