4 cups chicken broth
¼ pound fresh cremini mushrooms, chopped
½ small onion, chopped
4 tablespoons olive oil, divided
2 cups arborio rice
1 cup white wine (such as chardonnay or pinot grigio)
1 clove fresh garlic, finely chopped
¼ pound fresh shiitake mushrooms, chopped
¼ pound fresh oyster mushrooms, chopped
Salt and pepper
2 tablespoons butter
¼ cup heavy cream
cup fresh parmesan cheese
In a medium saucepan, simmer chicken broth and add the cremini mushrooms to the broth. Simmer over low heat. Leave chicken broth simmering while you prepare the rice.
In a large skillet over low heat, saute onion in 2 tablespoons olive oil until transparent. Add rice and cook and stir continuously for 5 minutes; add wine and continue stirring until the wine is absorbed. Gradually add the warm chicken broth one ladle at a time; keep stirring and adding broth one ladle at a time as the rice absorbs it. Cook 20-25 minutes until creamy and tender.
While rice cooks, in a small skillet heat 2 tablespoon olive oil and saute garlic; add shiitake and oyster mushrooms and cook for 5 minutes.
Once rice is tender, add the mushroom mixture to the skillet. Remove from heat; add butter and season lightly with salt and pepper. Stir in heavy cream and parmesan cheese and serve.
Serves four to six.
