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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A classic Italian recipe you can't go wrong with. It's so worth the wait! Eat as a side or as a main dish! Ingredients:
6 cups chicken broth, divided |
3 tablespoons oliver oil, divided |
1 pound mushrooms, thinly sliced |
2 shallots, diced |
1 1/2 cups arorio rice |
1/2 cups white wine |
sea salt to taste |
fresh ground black pepper |
3 tablespoons chopped chives |
4 tablespoons butter |
1/3 cup freshly grated parmesan cheese |
Directions:
1. In a saucepan, warm the broth over low heat
2. 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 the mushrooms, and their liquid, and set aside.
3. Add 1 tablespoon olive oil to skillet, and stir in shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When rice has taken on a pale, golden color, por in wine, stirring constantly until wine has fully absorbed. Add 1/2 cup broth to the rice stirring until broth is fully absorbed. Continue adding broth 1/2 cup at a time until the broth is absorbed and rice is al dente. About 15-20 minutes.
4. Remove from heat and stir in mushrooms, with their liquid, butter, chives, and parmesan cheese. Season to taste with salt and pepper.
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