1. Saute mushrooms in butter. Season with salt and pepper to taste. 2. Set aside. 3. Meanwhile, in a deep skillet, saute the onion and garlic in oil over medium heat until soft. 4. Stir in the rice and cook 1 minute, coating rice with the oil. 5. Stir in 1 cup of the hot broth and let simmer until the liquid is mostly absorbed, stirring frequently. 6. Repeat with the remaining broth and hot water. 7. Taste for doneness: the rice should be creamy and slightly chewy in the center, not dry. 8. Add more hot liquid if necessary to cook longer. 9. Total cooking time should be 20-25 minutes. 10. Stir in the mushrooms, cheese and parsley and season to taste. 11. Cook till warmed through. ---------------------------------------------------------------------------
Nutrition
Ingredients
