Bring the chicken broth and lemongrass to a simmer in a medium saucepan over medium-high heat. Reduce the heat to low and keep warm.
In a straight-sided medium skillet, warm the olive oil and butter over medium-high heat. When the butter has melted and stopped bubbling, add the mushrooms and cook, stirring often with a wooden spoon, until the mushroom are beginning to brown, about 6 minutes. Reduce the heat to medium and add the Tokyo negi, garlic, ginger, Thai chiles and salt. Cook an additional 3 minutes, or until the negi has softened and the mixture is fragrant.
Add the rice to the pan; mix well to coat the grains in the flavorful oil. Deglaze the pan with the white wine, scraping up any brown bits that have formed in the pan. Simmer until the wine has almost completely evaporated, about 3 minutes. Add 1 cup of the simmering broth and cook, stirring, until almost completely absorbed, about 4 minutes. Add 3/4 cup broth and once again cook until evaporated, stirring constantly. Continue in this manner, adding 3/4 cup broth at a time, until the rice is tender, but still with some bite, and the mixture is creamy, about 20 minutes total.
Remove from the heat and stir in the sesame oil and Parmesan. Serve garnished with Parmesan, basil and pickled ginger.