Ingredients

The following ingredients have 4 Servings
  • 1 tbsp butter
  • 1 small yellow onion, diced (see my quick dice tutorial here)
  • 16 oz baby bella mushrooms, sliced
  • 1 cup arborio rice
  • 32 oz beef broth (room temperature)
  • 2 tbsp dried parsley
  • Parmesan cheese (optional)

Instruction

  • In a medium heavy saucepan, heat the butter and oil on medium-high heat.
  • Add onions and mushrooms, saute until onions are translucent.
  • Add the arborio rice and cook one minute while stirring constantly.
  • Add 2 cups of beef broth, or enough to just cover the rice and vegetables. Reduce heat to medium and simmer, stirring often.
  • As the broth evaporates continue to add more, one cup at a time so that the broth level is always just covering the rice.
  • Continue to cook for 20-25 minutes until the rice is al dente-it may not require the full 32 oz of broth.
  • Remove from heat, allow to rest 5 minutes then serve topped with parsley and parmesan.