INSTRUCTIONS
1. Put 2 cups of arborio rice in a bowl, rinse and drain it a few times until the water runs clear.
2. Prep your mushrooms by chopping them up into small bits - a loose chop. Set aside.
3. Prep your shallots. Peel and dice.
4. Pour 6 cups of chicken broth (or veggie broth if you prefer a vegetarian option) into your small/medium pot and turn the heat onto low.
5. Prep your herbs. Chop your parsley. I like to use about 1/4 cup. Set aside.
6. Pour your wine measuring a 1/2 cup.
7. Turn on your pan to medium-high heat and add olive oil to coat well. Throw in your chopped mushrooms.
8. Cook mushrooms until soft and liquidy, about 3 minutes. Stir entire time with love.
9. Pour mushrooms into a bowl that is removed from heat, and cover them with a plate or bowl cover.
10. Back to your pan — add a splash more olive oil to coat, add your chopped shallots and cook for 1-2 minutes stirring constantly. Then add your rice.
11. Cook and stir rice until its golden in color, 2 min.
12. Pour in wine and stir until fully absorbed.
13. Add 1/2 cup (or two ladles) of warm broth to rice.
14. Stir, stir, stir until absorbed.
15. Continue adding broth and stirring until absorbed until all 6 cups of broth have been added to the rice. This is where the LOVE really gets poured in! About 20 minutes.
16. Remove from heat. Add back in the mushrooms with their liquid + butter, parsley, S&P, and fresh parm.
17. Serve with a protein and veg or enjoy on it’s own!