- 4
- 10 mins
- 45 mins
Ingredients
- 4 Tbl butter
- 3 cups diced mushrooms
- salt & pepper to taste
- 1/2 yellow onion, diced
- 1 cup aborio rice
- 3 cups chicken broth
- 1/2 cup heavy whipping cream
- 1/2 cup finely grated Parmigiano-Reggiano cheese
- 2 tablespoons chopped fresh chives
Preparation
Step 1
Melt butter in large skillet over medium-high heat. Add mushrooms and cook until browned. They will begin browning after the moisture evaporates.
Reduce heat to medium and stir in onion. Cook and stir until onions are translucent and soft. Season with salt & pepper.
Pour rice into skillet and stir until each rice grain is coated with butter.
Add chicken broth into the rice mixture, 1/4 cup at a time. Raise heat to medium-high and cook, stirring rice until liquid is completely absorbed by the rice. Repeat until approx 3 cups of broth are used This will take a minimum of 15 minutes, and the rice should be al dente.
Add the grated Parmigiano-Reggiano and chives; stir. Then add 1/2 cup of heavy cream and stir until absorbed. Serve immediately.