Use arborio rice, a delicious large-grained Italian variety, for this tasty dish. You’ll find it in on the rice shelf of most supermarkets.
- 1 and 1/2 cups arborio rice
- 1/4 cup of parmesan cheese, grated
- 1 shallot finely chopped
- 4 cups of low sodium chicken stock, store bought or homemade
- 3 garlic cloves, whole
- 1 tablespoon unsalted butter
- 6 medium mushrooms
- freshly ground pepper
Directions: Put the butter, garlic, shallot, and mushrooms into a deep pot and cook over medium heat for 5 minutes or so. Add the rice and 2 cups of the stock and stir to combine. As the stock cooks down add a cup at a time of the remaining stock until the rice is done. This will take about 30 minutes. When the rice is cooked, add the cheese and stir until smooth. Add freshly ground pepper to taste.