Any kind of mushroom will work in this dish, it doesn't have to be wild mushrooms.
Prep Time5mins
Cook Time20mins
Total Time25mins
Servings: 4servings
Ingredients
4Tbutter
1smallyellow onion, finely chopped
1clovegarlic, minced
8ozchopped wild mushrooms (such as oysters, shitake, or chanterelles)
1cupArborio rice
1/2cupdry white wine
1quartlow sodium chicken stock
1/2cupgrated Parmesan cheese
1/4cupminced fresh parsley
1/2teaspoonsalt and pepper, to taste
Instructions
In a medium saucepan over medium heat, melt the butter. Add in the onion, garlic and mushrooms and saute for 5-7 minutes or until onion is translucent and the mushrooms have softened.
Stir in the rice and continue to cook and stir for 2 minutes until the rice becomes opaque and begins to soak up the liquid in the pan. Pour in the wine and continue to stir.
Over the next 15-20 minutes, gradually add in the chicken stock, a 1/ cup at a time allowing the rice to absorb the liquid each time before adding the next bit. Continue to do this until the grains are swollen and tender and the rice is thick and creamy.
Remove from the heat and stir in the Parmesan and parsley. Taste and add in salt and pepper to balance out the seasoning.Serve and enjoy!