Cooking Instructions
- 1
Separately heat broth on low heat
- 2
Med-low heat 2 tbsp olive oil in large saucepan or wok style pan, stir in the mushrooms and cook until soft, about 5-10 mins. Set aside.
- 3
Add 1 tbsp olive oil to skillet and stir in shallots. Cook until translucent, about 2 mins. Add rice, stirring to consistently coat rice with oil. About 3 mins.
- 4
Add white wine to mix
- 5
Begin adding 250 ml (1 cup) broth to mix once rice takes on a translucent form or as wine is absorbed. Continue adding broth gradually (100-200 ml) with a ladle when the rice has absorbed the last addition of broth.
- 6
As most of the broth is absorbed, add salt and pepper to taste. Then fold in the mushrooms and butter.
- 7
Adding parmesan into the mix or on top is a choice to make. I add it into the mix for a rich creamy zesty taste.
- 8
Enjoy!
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