5-6 cups Chicken Broth, divided (may use most or all of broth)
3 Tbls olive oil, divided
1 ½ pounds of mushrooms, I used brown mushrooms, thinly sliced
1 cup frozen peas
2 shallots, chopped
1 ½ cups of Arborio rice
½ cup white wine
Salt and Pepper to taste
3 Tbls of fresh Parsley
4 Tbls of butter
1/3 cup freshly grated Parmesan cheese
In a saucepan, warm the broth over low heat
Warm 2 Tbls olive oil in a large pot over medium high heat. Stir in the mushrooms and cook until soft, about 5 minutes. Remove mushrooms and their liquid and set aside
In a skillet add 1 Tbls olive oil and stir in the shallots. Cook about 1 minute. Add rice, stirring to coat with the oil and shallots and continue to cook about 2 minutes until the rice becomes a pale golden color. Add in the wine and stir constantly til the wine is absorbed.
Add ½ cup of broth to the rice and stir until the broth is absorbed. Continue adding ½ cup of broth at a time, stirring continuously until the liquid is absorbed and the rice is al dente, about 30 minutes.
Remove from heat and stir in mushrooms with the liquid, peas, butter, and parmesan cheese til mixed in with the rice. Season with salt, pepper and parsley.
Privacy & Cookies Policy
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.