- Yield
- Serves 4
Ingredients
- 1 cup Arborio Rice
- 1 cup diced Portobello Mushrooms
- 3 tablespoons Extra Virgin Olive Oil
- 4 tablespoons butter
- 1 Medium Onion chopped
- 3 cups Chicken Broth
- Salt & Pepper to taste
Instructions
- 1
In a 2 quart sauce pan, saut? mushrooms in 2 tablespoons butter until tender.
- 2
Put cooked mushrooms aside until later.
- 3
In same pan, saut? onion in olive oil until translucent.
- 4
Add rice to pan and stir for aprox 2 minutes.
- 5
Stir in 1 cup of broth and cook over medium heat.
- 6
Continue to stir until liquid is absorbed.
- 7
Repeat 2 more times 1 cup of broth at a time cooking and stirring until liquid is absorbed.
- 8
Stir in mushrooms and 2 tablespoons butter and serve immediately.