Ingredients
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1 1/2 cups sliced fresh mushrooms
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1/2 cup chopped onion
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2 cloves garlic, minced
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2 tablespoons olive oil
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1 cup arborio rice or 1 cup risotto rice
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3 cups water
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1 tablespoon herb-ox chicken bouillon granule
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1/2 cup cooking sherry or 1/2 cup white wine
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1 cup shredded Fontina cheese
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1/4 cup grated parmesan cheese
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chopped fresh parsley, for garnish
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1/2 cup diced carrot
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diced fresh tomato, for garnish
Instructions
- In large saucepan, saute mushrooms, carrots, onion and garlic in hot oil until onion is tender.
- Add uncooked rice.
- Cook and stir over medium heat 3-5 minutes or until rice is golden brown.
- Meanwhile, in another saucepan, heat water, bouillon and cooking wine to a boil.
- Slowly add one cup of the broth to the rice mixture, stirring constantly.
- Cook and stir over medium heat until liquid is absorbed.
- Continue to add 1/2 cup of broth at a time to rice mixture, stirring constantly, until all broth has been added and the rice mixture is creamy.
- Add cheeses and stir until well blended.
- Garnish, if desired, with fresh parsley and diced tomato.