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Ingredients

3 servings - +

Equipment

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Steps

1. In a large saucepan, sauté sliced mushrooms in butter until they are golden brown. Set aside.
2. In the same pan, toast the arborio rice for a minute until the edges become translucent.
3. Deglaze the pan with white wine, stirring until it's fully absorbed.
4. Begin adding warm broth one ladleful at a time, stirring continuously until each addition is absorbed before adding the next.
5. Continue this process for about 18-20 minutes, until the rice is creamy and al dente.
6. Stir in the cooked mushrooms, parmesan cheese, and a final knob of butter. Season to taste.

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Ratings