| Ingredients |
| |
| 5 |
cup |
chicken stock |
| |
| ¼ |
cup |
olive oil |
| 1 |
each |
medium onion, finely chopped |
| 2 |
cup |
fresh buttons mushrooms, sliced (8 oz) |
| 2 |
cup |
Arborio rice |
| 1 |
cup |
white wine (Chardonnay) |
| |
|
| Preparation steps: |
- Simmer the chicken stock and maintain over low heat.
- In a medium pot saute the onion for 5 minutes. Add the mushrooms and
continue to saute additional 4 minutes.
- Add the rice and saute additional minute, add the wine and stir until it
is completely absorbed.
- Reduce the heat and add the chicken stock a ladleful at a time. Mix well and continue to cook
until the stock is absorbed. Repeat adding the chicken stock about every
3-5 minutes. Mix the rice after each addition.
- The rice is ready after 20-30 minutes of cooking.
|
|
|
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