Ingredients
– 2 garlic cloves, minced
– 1 onion, chopped
– 1 lb mushrooms, sliced
– 1 cup Arborio rice
– 3½ tbsp Carapelli Organic EVOO (plus more for finishing)
– 4¼ cups vegetable or chicken broth
– 3.5 oz grated Parmesan cheese
– Fresh thyme and parsley
– Black pepper to taste
– 2 tbsp white wine
Directions
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1 Heat 2 tbsp olive oil in a pan. Sauté mushrooms for 7 minutes. Remove and set aside.
2 Add 3 tbsp olive oil, garlic, and onion. Cook for 2 minutes.
3 Add rice, thyme, parsley, and stir for 1–2 minutes.
4 Pour in white wine and let it evaporate.
5 Add broth gradually, stirring constantly. After 15 minutes, add mushrooms and remaining broth.
6 Cook until rice is creamy and tender. Stir in Parmesan and a drizzle of olive oil.
7 Garnish with parsley and more Parmesan.
2 Add 3 tbsp olive oil, garlic, and onion. Cook for 2 minutes.
3 Add rice, thyme, parsley, and stir for 1–2 minutes.
4 Pour in white wine and let it evaporate.
5 Add broth gradually, stirring constantly. After 15 minutes, add mushrooms and remaining broth.
6 Cook until rice is creamy and tender. Stir in Parmesan and a drizzle of olive oil.
7 Garnish with parsley and more Parmesan.
