By Chef B. Boukim
Prep: 10 min · Cook: 30 min · Total: 40 min · Serves 4
Ingredients
- 1.5 cups Arborio rice
- 8 oz Mixed mushrooms (cremini and shiitake), sliced
- 4 cups Vegetable broth, warm
- 1/2 cup Dry white wine
- 3 tbsp Butter
- 1 tbsp Olive oil
- 1 medium Yellow onion, finely diced
- 3 cloves Garlic, minced
- 1/2 cup Parmesan cheese, grated
- 2 tbsp Fresh parsley, chopped
- to taste Salt
- to taste Black pepper
Instructions
- Heat the olive oil and 1 tablespoon of butter in a large pan over medium heat. Add the sliced mushrooms and cook until golden brown, about 5-7 minutes. Remove and set aside.
- In the same pan, add the remaining butter and the diced onion. Saute until translucent, about 3 minutes. Add the garlic and cook for 30 seconds.
- Add the arborio rice and toast for 1-2 minutes, stirring constantly until the edges become slightly translucent.
- Pour in the white wine and stir until fully absorbed by the rice.
- Add the warm vegetable broth one ladle at a time, stirring frequently. Wait until each addition is almost absorbed before adding the next. Continue for about 18-20 minutes until the rice is creamy and al dente.
- Stir in the cooked mushrooms, Parmesan cheese, salt, and pepper. Remove from heat and let rest for 2 minutes.
- Serve immediately, garnished with fresh parsley and extra Parmesan.