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Recipes
Shopping list
Ingredients
- 1 (32-oz) carton reduced-sodium chicken broth
- 2 packages assorted dried mushrooms (about 2-oz)
- 8 ounces fresh whole button mushrooms, halved
- 2 tablespoons unsalted butter, divided
- 2 tablespoons olive oil
- 1 ½ teaspoons minced garlic
- 1 (8-oz) container prediced yellow onion
- 1 cup Arborio rice
- ¼ cup Pinot Noir wine
- ½ cup shredded Parmesan cheese
- ⅛ teaspoon pepper
Steps
- Place broth in 4-quart saucepan on medium; bring to a simmer; add dried mushrooms and let stand 15 minutes. Cut fresh mushrooms in half.
- Preheat large sauté pan on medium-high 2–3 minutes. Place 1 tablespoon butter and oil in pan; add, garlic, onions, and fresh mushrooms, cook and stir 5 minutes.
- Reduce heat to medium; add rice; cook and stir 1 minute. Add wine; cook and stir 2–3 minutes more or until wine has evaporated. Stir in 1 ¼ cups of broth mixture. Simmer 2–3, stirring occasionally, or until absorbed. Repeat until all broth has been added and absorbed (about 30 minutes). Stir in the remaining 1 tablespoon butter, cheese, and pepper. Serve.