-1 tbsp + 1 tsp butter
-1 medium onion, chopped fine
-2 cloves garlic minced
-4 oz uncooked aborio rice or any medium or short grain rice
-3 1/2 cups low sodium chicken stock
-8oz fresh mushrooms, chopped thin (mini bella mushrooms are quite nice)
-2 tbsp fresh grated Parmesan cheese
-In skillet, heat butter until bubbling
-Add onion & garlic, sauté (do not brown)
-Stirring constantly until golden, approx. 3 mins
-Stir in 1/2 cup of stock & cover skillet
-Cook approx. 3 mins until rice absorbs stock
-Stirring constantly, add stock 1/2 cup at a time (with first 1/2 cup stock, add mushrooms & Parmesan cheese)
Be careful that the rice never runs out of moisture. Must be stirred constantly until its all cooked.
Nice to top with more fresh grated Parmesan cheese & fresh pepper.
Serve with spinach salad.
–Recipe by Jennifer S.