Ingredients
| Quantity | Ingredients |
|---|---|
| 1-1/2 cups | sliced fresh mushrooms |
| 2 tbsp | butter or margarine, divided |
| 1/2 cup | chopped onion |
| 1 cup | uncooked rice, preferably Arborio |
| 1/16 tsp | saffron |
| 1/3 cup | dry white wine |
| 2 cups | chicken broth, divided |
| 3 cups | water |
| 1/4 cup | grated Parmesan cheese |
| 1/4 cup | milk |
Directions
1. Cook mushrooms in 1 tablespoon butter in large non-stick skillet over medium heat. Remove mushrooms; set aside. Cook onion in remaining 1 tablespoon butter until soft. Add rice and saffron; stir 2 to 3 minutes. 2. Add wine; stir until absorbed. Increase heat to medium high; stir in 1 cup broth. Cook, uncovered, stirring frequently, until broth is absorbed. Continue stirring and adding remaining 1 cup broth and water, allowing each cup to be absorbed before adding another, until rice is tender and mixture has a creamy consistency. It will take approximately 25 to 30 minutes. 3. Stir in cheese, milk and reserved mushrooms; serve immediately.
Source: USA Rice - Rice Cafe at http://www.ricecafe.com