Ingredients

The following ingredients have 4 Servings
  • 1 cup Aborio rice
  • 1/4 cup shallots ((finely diced))
  • 1 tbsp olive oil ((extra virgin))
  • 2 tbsp butter ((preferably unsalted))
  • 1/4 cup Parmesan cheese ((shredded))
  • 1/4 cup white wine ((we use Pinot Grigio))
  • 4 cups chicken stock ((have more on hand))
  • 1 cup mushrooms ((baby Bella))
  • 1 tbsp parsley ((fresh, chopped))

Instruction

  • Add 1 tbsp of the olive oil to a large skillet or frying pan and bring to medium high heat, add shallots and cook until translucent (about 2-3 minutes). Add Arborio rice & mushrooms, stir to coat rice and mushrooms with oil.
  • Increase heat to high, add white wine.  Let rice and mushrooms absorb the wine while the wine cooks off (2-4 minutes). Reduce heat back to med high.
  • Add about half the chicken stock.  As the rice absorbs the stock continue adding stock gradually. Stir constantly.*Preferably, your chicken stock is in a sauce pan and warmed for best results and a shorter cooking time.
  • Continue cooking until the rice is almost all the way cooked through, it should be al dente with a firm center (approx 15-20 min).
  • When rice is cooked, reduce heat to low. Add butter and stir, then gently stir in the Parmesan cheese reserving some for topping the risotto.