About 30oz chicken broth (Use a 32oz box)
1/2 pound Portobello mushrooms, thinly sliced
1/2 pound White mushrooms, thinly sliced
1 shallot, diced
Arborio rice (Or whatever you have on hand)
dry white wine
(sea) salt to taste
freshly ground black pepper to taste
finely chopped chives (just use one bunch that you get in the store)
freshly grated Parmesan cheese
- In a saucepan, warm the broth over low heat. (I skipped this but it might speed up the cooking time a little.)
- Warm 2
tablespoons olive oil in a large saucepan over medium-high heat. Stir in
the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms
and their liquid, and set aside.
- Add 1
tablespoon olive oil to skillet, and stir in the shallots. Cook 1
minute. Add rice, stirring to coat with oil, about 2 minutes. When the
rice has taken on a pale, golden color, pour in wine, stirring
constantly until the wine is fully absorbed. Add (approx - it doesn't matter) 1/2 cup broth to the
rice, and stir until the broth is absorbed. Continue adding broth 1/2
cup at a time, stirring often, until the liquid is absorbed and
the rice is al dente, about 15 to 20 minutes.
- About 2 minutes before the rice is done, stir in the butter.
- With one minute to go, stir in chives, and cheese and salt and pepper to taste
- When the rice is done, stir in mushrooms with their liquid.
Back to Cooking Main Page
Back to the Home Page