Ingredients

The following ingredients have 4 Servings
  • 5 cups chicken broth or vegetable stock
  • 3 tablespoons olive oil divided use
  • 1 pounds mushrooms thinly sliced
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 medium shallots minced
  • 1 1/2 cups arborio rice
  • 3 tablespoons butter

Instruction

  • in a large skillet, heat 1 tablespoon of olive oil over high heat. Add i n the mushrooms, season with salt and pepper, and saute until nicely browned, 3-5 minutes. Remove them from the pan and set them aside for now.
  • In the same skillet heat 2 tablespoons of olive oil. Saute the shallots for a minute or two and then add in the rice. Toast the rice in the olive oil for about 3 to 5 minutes until golden.
  • Pour in 1 cup of the simmering chicken broth in with the rice, stirring constantly. Once the rice absorbs all of the liquid, reduce the heat to medium and continue adding in broth 1/2 cup at a time until all 5 cups of chicken broth have been added in and absorbed. Stirring consistently will help the rice cook evenly. It should take about 25 minutes to add the entire 5 cups of chicken broth.
  • Once all the liquid has been used, stir in the mushrooms, the butter. Taste, and salt and pepper to taste.