Ingredients
5 oz. (3/4 cup) arborio rice
4 to 6 cups chicken broth
½ tablespoon olive oil
6 cloves garlic - minced
2 large shallots - minced
¼ cup parmesan cheese
3 cup portobello/button mushrooms
Preparation
In a large non-stick skillet gently brown the garlic and onion in the oil. Add the rice and toast over very low heat, stirring constantly, for about 2 minutes.
Add about half the boiling broth to the mixture and cook over low heat, stirring occasionally. When most of the liquid has been absorbed, continue adding remaining broth little by little.
After each addition of liquid let the rice absorb the broth and thicken while you stir.
Add Portobello and Button mushrooms at various stages of the cooking.
Just before the rice is finished, add the parmesan cheese and stir to incorporate.
