“In college, my friend Angela and I went to visit her granny. She made this for us. It was the first time I'd ever experienced anything like it. It was delicious and her granny gladly gave me the recipe.”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the broth over low heat.
  2. In a large saucepan, heat 2 tablespoons of oil and cook the mushrooms until soft. about 3 minute
  3. Put the mushrooms and the liquid in a bowl and set aside.
  4. Add the remaining 1 tablespoons oil to skillet, and cook the shallots for 1 minute.
  5. Stir in the rice,coating it with oil, about 2 minutes.
  6. When the rice has taken on a pale, golden color, add the wine, stirring constantly until it is fully absorbed.
  7. Add 1/2 cup broth to the rice, and stir until the broth is absorbed.
  8. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is tender-firm.
  9. Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.

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