No. of Servings: 4
Prep Time: 5 | Cook Time: 20min
Ready In: 25min
- 2 tablespoon butter
- 1 minced clove garlic
- 2 cups flavorful mushrooms – shiitake or chanterelle mushrooms, cleaned, trimmed, and cut into half-inch to inch pieces
- 1 minced shallot
- 1 cup arborio rice
- 1/2 cup dry white wine or water
- 3 cups of chicken broth
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup Parmesan cheese
- 1 tablespoon minced fresh parsley
Bring stock to a simmer in a saucepan.
In a separate large non-stick skillet over medium heat, melt the butter. Add the mushrooms, garlic, onion, and shallots; sauté for about 5 minutes.
Add the rice and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir for about 3-4 minutes; reduce liquid by half.
Add broth, 1/2 cup at a time, stirring constantly and allowing the liquid to absorb between additions. Cook just until creamy and rice is almost tender about 20 – 25 minutes. The rice should be just cooked and slightly chewy.
Stir in the parmesan cheese and season with salt and pepper. Garnish with chopped fresh parsley.