Recipe courtesy of Jose Martinez
Total:
25 min
Active:
25 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 2 tablespoons olive oil
  • 1 1/2 cups arborio rice 
  • 1/2 cup dry Sauvignon Blanc wine
  • 2 1/2 cups chicken or vegetable broth 
  • Salt
  • 2 tablespoons unsalted butter 
  • 10 ounces fresh porcini and chanterelle mushroom, sliced
  • 1/4 cup diced onion 
  • 1 clove garlic, minced 
  • Freshly ground black pepper
  • 2 tablespoons chopped fresh parsley 
  • 4 tablespoons grated Parmesan

Directions

Heat the oil in a large skillet over medium heat. Add the rice and cook for 2 minutes. Add the wine and stir until it is completely evaporated. Add the chicken broth and some salt and simmer, stirring occasionally, until the rice is just tender, about 15 minutes.

Heat the butter in another skillet. Add the mushrooms, onion, garlic and some salt and pepper and saute until the mushrooms begin to show color, about 5 minutes. Add the parsley to finish and remove from the heat. 

When the rice is cooked stir in the mushroom mixture and Parmesan and serve.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Sausage Stuffed Mushrooms

Recipe courtesy of Kelsey Nixon

Tagliatelle with Mushrooms

Recipe courtesy of Gabriele Corcos|Debi Mazar

Bruschetta with Sauteed Mushrooms

Recipe courtesy of Debi Mazar and Gabriele Corcos

Braised Quails with Wild Mushrooms

Recipe courtesy of Laura Calder

Sauteed Mushrooms

Recipe courtesy of Bobby Flay

Elk Tenderloin with Mushroom Sauce

Recipe courtesy of Coyote Cafe

Sausage-Stuffed Mushrooms

Recipe courtesy of Tia Mowry

Grilled Mushroom Flatbread

Recipe courtesy of Tia Mowry

Sauteed Portobello Mushrooms with Garlic and Butter

Recipe courtesy of Patti LaBelle

On TV

So Much Pretty Food Here