- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 cup arborio rice
- ½ cup white wine
- 2 cups chicken stock
- 400g field mushrooms, sliced
- ¼ cup grated parmesan cheese
1 Heat oil in a frying pan, gently cook onion and garlic until soft.
2 Add the rice, stir for a minute, then add a splash of white wine.
3 Once absorbed, add a ladle full of hot chicken stock, adding more as the liquid absorbs.
4 After about 10 minutes, add sliced field mushrooms.
5 Keep stirring and adding liquid until the rice is al dente and the mushrooms are cooked.
6 Sprinkle with fresh parmesan.
7 Serve with a glass of red wine and a green salad.
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