Mushroom Rice
12 ingredients
9 steps
Ingredients
- 1 cup chicken broth
- 3 tablespoons olive oil, divided
- 1 lb portabella mushroom, thinly sliced
- 1 lb white mushroom, thinly sliced
- 2 shallots, diced
- 1 12 cups rice
- 12 cup dry white wine
- sea salt
- fresh ground black pepper
- 3 tablespoons chives, finely chopped
- 4 tablespoons butter
- 13 cup parmesan cheese, freshly grated
Directions
-
1Warm 2 tablespoons olive oil in a large saucepan over medium-high heat.
-
2Stir in the mushrooms, and cook until soft, about 3 minutes.
-
3Remove mushrooms and their liquid, and set aside.
-
4Add 1 tablespoon olive oil to skillet, and stir in the shallots.
-
5Cook rice with wine in a rice cooker.
-
6Once it starts boiling, add broth.
-
7Let the rice steam for 10 mins after it pops.
-
8Stir in mushrooms with their liquid, butter, chives, and parmesan.
-
9Season with salt and pepper to taste.
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