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 Hosted By
Tom |
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5 C lightly salted chicken stock |
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1 lb assorted mushrooms, such as cremini, shiitoke and oyster, coarsley chopped |
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1 tbsp chopped fresh thyme |
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freshly ground block pepper |
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1 small onion, finely chopped |
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1 1/2 C short-groin rice, such as Arbario |
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1/3 C freshly grated Parmesan cheese |
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2 tbsp chopped fresh parsley |
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In a large saucepan, bring Slack to a boil; reduce heat to
low and keep hot.
In a heavy-bottomed medium saucepan, heat 1 tbsp
each oil and butter over medium heat. Add
1 mushrooms, garlic, thyme and pepper; cook, stirring
I often, [or 5 to 7 minutes or until tender. Remove and i set aside.
Add remaining butler and oil to saucepan; cook onion,
stirring, for 2 minutes or until softened. Add rice; stir
for 1 minute. Add wine; stir until absorbed. Add 1 cup hot stock adjust heat to a simmer so stock bubbles and is absorbed slowly.
When absorbed, continue adding 1 cup at a time, stining almost constantly, for 15 minutes.
Add mushroom mixture; cook, stirring often, adding
more stock when absorbed, until rice is just tender but
slightly firm in the center. Mixture should be creamy; add
I more stock or water, if necessary. (Total cooking time will
be 20 to 25 minutes.)
Add Parmesan cheese; adjust seasoning with salt and
pepper to taste. Spoon into warm shallow serving bowls, or onto plates. Sprinkle with parsley; serve immediately. |
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