8 cups chicken broth
1/4 cup unsalted Butter
1-2 T Olive Oil
2 cups of onions, finely chopped*
10 oz of mushrooms, finely chopped **
2 t garlic, minced
1 1/2 cups Arborio Rice
2/3 cup dry white wine (optional)
3/4 cup frozen peas, thawed
2/3 cup Parmesan Cheese, grated ***
Salt/Pepper, to taste
*I have used white onions or shallots in this recipe. They both work well
**I have used Cremini and White Button Mushrooms. My personal preference is to use a mix of both.
*** I am usually pretty heavy handed with the cheese in this recipe. If you are going to make comfort food, you might as well go big with it, right?
Simmer chicken broth in a heavy bottom pan
Melt the butter in a second pot and then add the olive oil. Add the onions and saute until tender (about 7 minutes). Add mushrooms and garlic. Saute the mushrooms until all of the liquid evaporates (about 5 minutes).
Add the rice and let it toast for a few minutes.
Add wine and cook until the liquid is absorbed. (Optional, but adds another level of flavor)
At medium-high heat, add one cup of hot broth to the rice mixture and stir until absorbed (about 2-3 minutes). Continue to add the rest of the chicken broth, one cup at a time and stir until it is absorbed. Continue to cook until the rice is tender and creamy (about 28-30 minutes)
Stir in the peas and add the Parmesan Cheese
Add salt and pepper to taste
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