1/2cupfreshly grated Parmesan cheese plus extra for servingplus extra for serving
OPTIONAL
¼cupfresh parsley
Instructions
Begin by heating your stock and keeping it warm.
Add 2 Tbs butter to a large skillet, and melt. Add the chopped mushrooms and herbs and cook until softened. Remove from the skillet and set aside. Season with salt and pepper if desired.
Add the remaining butter and oil to the skillet, and add the shallot, cooking until shallot begins to soften then add the garlic and rice and stir to coat each grain in the butter/oil.
Add the wine if using and continue to cook until it is absorbed into the rice.
Add 1 cup of the stock and cook, stirring regularly until the liquid is absorbed.
Continue adding stock 1 cup at a time and stirring regularly until you have used almost all of the stock.
Add the mushrooms back into the skillet, the last bit of stock.
Check the rice (it should be al dente - not mushy).
Remove from heat, add 1/2 cup parmesan cheese.
Devour.
Notes
FAQs and Kylee's Notes
Use a wine you like to drink, or just use extra stock.
Experiment with different herb combinations - tarragon, sage, chives, oregano and thyme all pair very well with mushrooms.