INGREDIENTS

6 cups Chicken Broth

3 tablespoons Olive Oil (divided)

3/4 of a pound of Shiitake Mushrooms (thinly sliced or baby Shiitakes whole)

½ teaspoon salt

½ teaspoon black pepper

½ cup minced red onion or shallots

1 ½ cups arborio rice

4 tablespoons butter

1/3 cup Parmesan cheese

INSTRUCTIONS

  1. In a medium saucepan, heat the chicken broth to a simmer.
  2. Meanwhile, in a large skillet, heat 1 tablespoon of olive oil over high heat. Add in the mushrooms, season with salt and pepper, and sauté until nicely browned, 7 – 8 minutes. Remove them from the pan and set them aside for now.
  3. In the same skillet heat 2 tablespoons of olive oil. Sauté the shallots or onions for a minute or two and then add in the rice. Toast the rice in the olive oil for about 3 to 4 minutes until golden.
  4. 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 6 cups of chicken broth have been added in and absorbed. Stirring consistently will help the rice cook evenly. It should take about 30 minutes to add the entire 6 cups of chicken broth.
  5. Once all the liquid has been used, stir in the mushrooms, the butter, and the parmesan. Taste, and salt and pepper to taste.

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