Melt 2 tbsp butter in a pan. Sautee mushrooms until brown. Set aside.

Add remaining butter and the olive oil and cook onions for 2 - 3 minutes.

Add rice. Cook for about 5 minutes. Add beer.

Dilute onion soup mix in warm water then add 1/2 to pan. When water has been absorbed, add remaining water.

Once water has been absorbed and rice looks plump, add the cooked mushrooms.

Add the cheese and stir until well.

Add the arugula and mix in until wilted.

Garnish with green onions and more cheese.