Archie Johnson
Course: Main Course Cuisine: Italian Prep Time: 10 minutes Cook Time: 22 minutes Total Time: 32 minutes Calories: 390kcal
Let’s get started!
– 1/4 cup White wine – 1/4 cup Shallots – 1/4 cup Parmesan cheese – 1 cup Mushrooms – 2 tbsp Butter – 1 tbsp Olive oil – 1 tbsp Parsley – 1 cup Aborio rice – 4 cups Chicken stock
1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. 2. Add shallots and cook until translucent, about 2-3 minutes. 3. Add Arborio rice and mushrooms, stirring to coat with oil.
4. Increase heat to high, add white wine, and let it cook off, about 2-4 minutes. 5. Reduce heat to medium-high and gradually add warm chicken stock, stirring constantly as the rice absorbs the liquid.
6. Continue for about 15-20 minutes until the rice is al dente. 7. Reduce heat to low, stir in butter, then gently mix in Parmesan cheese, reserving some for garnish.