In a saucepan add broth, wine and six tablespoons of butter. Bring to a boil. Add in rice, onion and season with salt. Cover tightly and cook over low heat for about 50 minutes until water is absorbed. In another saucepan melt remaining butter and sauté mushrooms for three minutes. Add garlic, tomatoes and oregano. Season to taste with salt and pepper. Simmer for five minutes. Peel and dice avocado and toss with lemon juice. Combine all with rice, tossing gently. Sprinkle with dried parsley and tons once again. If dry add additional butter.