Ingredients.
1/2 cup shallots (finely chopped)
2-3 tablespoons butter
2 tablespoons olive oil
1 cup of mushrooms (any type you have on hand)
3 cups chicken stock
2 cups water
1 cup Arborio rice
1/2 cup Romano cheese (shredded)
2 tablespoons basil (chopped)
salt pepper
In a large saucepan pan melt butter and olive oil together. Add the shallots and cook until the they are tender and clear. Add the mushrooms and cook for another 8-10 minutes. If the mushrooms are dried add them to the liquid and let them plump up before you add them in with the shallots. Mix the chicken stock and water in a saucepan and bring to a simmer. When adding the liquid to the rice you must have similar temperatures.
Add the rice to the mushroom and shallots and and saute the rice. You will begin to small the rice toast and become nutty in its aroma. Add 1/2 cup of the liquid to the rice and mushrooms and cook until the liquid has absorbed. Add the remaining chicken stock 1/2 cup at a time, cooking and stirring until the liquid is absorbed before you add additional liquid.
When the rice in tender and cooked through it will have a creamy sauce from the starch. Add the Romano cheese and mix it in. Sprinkle the basil on top and serve. I used dried basil instead of fresh.
*Arborio rice has a high starch content and should not be substituted with long grain white rice. This is a rich dish.
I like to replace the mushroom and add in seasonal ingredients like butternut squash. The possibilities are endless. Be creative and add in what you think would taste good.
