Melt half of the butter in a large and deep frying pan, add oil and fry chopped garlic and onion until golden brown. Then add the rice and fry stirring for about 2-3 minutes. Add wine and mix until the rice absorbs the wine.
Then add broth (prepare it at the beginning of cooking – you may use broth cubes). Add two spoons of wine on the rice and keep stirring until the liquid is gone. Then and some more and stir until the liquid is gone again. Repeat until you finish the entire broth.
At the same time prepare the mushrooms in another pan (slice and fry them on butter until all liquid is gone, then season with parsley, dill and a pinch of salt). If you cook chanterelles, don't cut them, because they look nice as they are. Put your mushrooms into the rice, add DŽIUGAS cheese, stir, cover the pan, turn off the heat and keep covered for 5 more minutes.